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Olive Bread

"Delicious with any soup or salad... And incredible toasted the next day!"

Ingredients :

2 half cups warm water (one hundred ten ranges F/45 stages C)
2 tablespoons active dry yeast
1 teaspoon molasses
2 tablespoons olive oil
1 tablespoon salt
7 half cups bread flour
1 cup kalamata olives, pitted and chopped
2 tablespoons chopped sparkling rosemary
1 tablespoon sesame seeds (non-compulsory)

Instructions :

Prep : 20M	Cook : 24M	Ready in : 3H20M

Place water, yeast, and molasses in a mixing bowl; stir to combine. Let stand for a few minutes until combination is creamy and foamy.
Add olive oil and salt; blend. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and sparkling herbs.
Turn dough out onto a lightly floured board. Knead, adding flour as had to maintain from being sticky, until easy and elastic. Place in properly oiled bowl, and turn to coat the dough surface with oil. Allow to upward thrust till doubled in bulk, approximately an hour or so.
Punch the dough down, cut up into pieces, and form into two round loaves. Place on greased baking sheet . Spray with cold water and sprinkle with sesame seeds if preferred. Let loaves upward push for 25 to 30 minutes.
Bake at 400 stages F (205 ranges C) for about forty five mins, or till they are brown and sound hollow when tapped on the lowest.

Notes :

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