GreekOliveBread < GuthrieFamily

Greek Olive Bread

1 1/2 lb loaf		2 lb loaf
1 cup plus 2 tablespoon	water (or reserved olive liquid plus water to measure)	1 1/2 cup
1 tablespoon	EVOO	1 1/2 tablespoons
2 tablespoons	sugar	3 tablespoons
1 tablespoon	salt	1 1/2 tablespoon
3 cups	bread flour	4 cups
2 teaspoons	yeast	2 1/4 tsp
1/2 cup	Kalamata or ripe olives -- pitted, and coarsely chopped	3/4 cup

Place the ingredients, except olives, in the bread pan in the order listed. Process on the Fruits & Nuts cycle for the appropriate loaf size.

Add olives at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.

-- JMagGuthrie - 04 Jun 2011

Topic revision: r3 - 2013-12-24 - JMagGuthrie