Sunday, November 21, 2010
1 pkg yeast
1 c warm water (110-115)
1/4 c canola/olive oil blend
1 1/2 tsp sugar
1/2 tsp sea salt
2 1/2 - 3 c flour
3/4 c pitted olives, I used kalamata and brine cured kalamata
Dissolve yeast in warm water. Add oil, sugar, salt and 2 c flour, beat until smooth. Stir in remaining flour to form a stiff dough.
Knead until smooth, 6-8 minutes. Place in greased bowl, turning to cover with oil. Cover and let rise in warm place until doubled, about 1 hour.
Punch down, roll out to a 16 x 12 rectangle and spread olives evenly all over. Roll up jelly roll style. Pinch seams, I form into a ring, and tuck ends together somehow.
Place seam side down on greased baking sheet and rise until doubled, about 30 minutes.
Bake at 375, for 20-25 minutes until holen brown. I butter the crust when I take it out of the oven. Let cool at least 30 minutes before eating, and this tastes marvelous even on the second day.
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