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Ingredientes
- 1 pkt Active dry yeast
- 2 c. Hot water, 110 to 115 F
- 2 Tbsp. Sugar
- 4 c. Bread flour, unsifted
- 1/4 c. Green olives, pitted
- 1/4 c. Olives, jumbo, oil cured, pitted
- 2 Tbsp. Dry rosemary
- 1/2 tsp Salt
- 1 Tbsp. Extra virgin olive oil
Direcciones
- In large bowl, sprinkle yeast into 1/2 c. water. Stir in the sugar and let mix stand till foamy-about 5 min.
- With wooden spoon, beat 3 1/2 c. flour, remaining 1 1/2 c. water, and the olives, rosemary, and salt into yeast mix till combined.
- Turn dough out onto lightly floured surface. Knead dough, adding remaining flour as mecessary to prevent sticking, till smooth and elastic-about 10 min.
- Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in hot place till double in size-about 1 1/2 hrs.
- Lightly grease 2 baking sheets. Divide dough into quarters; shape each quarter into 8- by 3-inch loaf. Place 2 loves on each greased sheet; cover loosely with clean cloth and let rise in hot place till double in size-about 40 min.
- Heat oven to 400 F. When loaves have doubled, brush tops with extra virgin olive oil.
- Bake 25 to 30 min or possibly till lightly browned and loaves sound hollow when tapped on top. Cold in wire rack at least 10 min before serving.
- NOTES : Diners at Cafe Juanita look forward to the hot, fresh-baked loav= es of this herb-and-olive-flecked bread, one of the restaurant's specialt= ies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 691 | |
| Calories from Fat 185 | 27% |
| Total Fat 20.75g | 26% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 430mg | 18% |
| Potassium 192mg | 5% |
| Total Carbs 107.71g | 29% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.76g | 5% |
| Protein 17.25g | 28% |
