2 1/2 c All-purpose flour
1 pk Quick rising yeast
2 tb Sugar
1 ts Salt
1/3 c Warm water (115 F)
2 Eggs
2 oz Butter
1/2 c Stuffed green olives
1/2 c Black olives
-cornmeal
1 Beaten egg yolk
In food processor, pulse 3/4 of the flour, the yeast, sugar and salt
with metal blade until blended, about 2 pulses. Add water, egg and
butter and process until blended, about 30 seconds. Add remaining
flour, 1/4 cup at a time, pulsing twice after each addition. Process
for 45 seconds after dough begins to clean side of bowl. Place dough
in a large floured plastic food storage bag. Twist to squeeze out
air and seal at top with a twist tie. Let rise until doubled, about
55 minutes. Drain olives and pat dry on paper towels. Pulse-chop
coarsely, 3-4 times, reserve. Punch down dough and turn onto floured
work surface. Pat or roll form into 14 x 14 inch square. Let rest 3-4
minutes. Spread chopped olives evenly over dough to within 1 inch of
the edge and press lightly. Roll up jelly-roll style. Tuck ends under
and pinch together ends and seams. Place seam side own on greased
baking sheet sprinkled with cornmeal. Cover with oiled plastic wrap
and let rise 25 minutes. Preheat oven to 350 F. Brush loaf with egg
yolk, bake until brown 40-45 minutes. Cool on wire rack. Serve warm.
Yields
1 Servings