Ingredients
- 5 cups all-purpose flour plus 2 teaspoons flour for sprinkling
- 1 package dry yeast
- 1 ¼ cups lukewarm water
- 1 ½ cups Mediterranean black olives, pitted and chopped
- 1 ½ cups Mediterranean green olives, pitted and chopped
- ½ teaspoon salt
- 1 tablespoon dried oregano
- 2 tablespoons melted butter or margarine
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Nutritional Information
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Nutritional analysis per serving (8 servings)
386 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 10 grams protein; 7 milligrams cholesterol; 666 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Preparation
- This bread tastes better if kneaded by hand. Place 4 cups of flour in a mixing bowl. Make a well in the center.
- Dissolve the yeast in 1 cup of the water, and add to the flour. Knead until smooth. Let rise in the bowl, covered, for one hour.
- Punch down the dough, then work in the olives, salt, oregano, 1/4 cup water and 1 cup flour. Knead the dough again for a few minutes, then let rise, covered in the same bowl, for another hour.
- Divide the dough into 5 portions, and mold into ovals about 6 inches long. Using a sharp knife or razor, cut 3 slits horizontally across each top, and leave uncovered for 20 minutes.
- Brush with the melted butter or margarine, and sprinkle with 2 teaspoons of flour. Place the loaves on a greased cookie sheet.
- Bake in a preheated 375-degree oven for about 45 minutes, or until the bread taps hollow. Serve warm.
- This bread freezes well. If freezing, remove an hour before serving and reheat in a 350-degree oven for about 20 minutes.
Dining and Cooking