Olive Bread
- Yield: 2 loaves of bread
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 366
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 3
- Sodium
- 210
Ingredients
1 package active dry yeast
1 cup warm water, (about 110 degrees F)
1 cup warm milk, (about 110 degrees F)
2 tablespoons sugar
1/2 cup plus 2 tablespoons yellow cornmeal
1 cup tapenade
2 teaspoons salt
5 to 5 1/2 cups flour
Small bottle of extra virgin olive oil
3 ounces thinly sliced Proscuitto
2 ounces shaved Parmigiano-Reggiano cheese
Fresh basil leaves
Directions
- Preheat the oven to 350 degrees F. In the bowl of a standing mixing michine, whisk the yeast with the water and milk. Let the mixture stand for about 5 minutes, or until the yeast has dissolved. Whisk in the sugar, 1/2 cup of cornmeal and tapenade. Add the flour. Using a dough hook and the machine on low, mix until the dough starts to come together. Increase the speed and continue mixing until the dough comes away from the sides and crawls up the dough hook. Turn the dough out into a greased bowl and cover. Let the dough rise until double in size. Turn the dough out onto a floured surface, punch down and divide the dough in half. Shape each half into individual loaves. Sprinkle the baking sheet with the remaining cornmeal. Place the loaves on the baking sheet. Cover the loaves and let the dough rise until double in size. Using a sharp knife, make several slits across the top of the loaves. Bake the loaves for about 35 to 40 minutes, or until the bread is golden brown. Remove from the oven and cool on a wire rack. Serve the hot bread with olive oil, Proscuitto, cheese and basil.