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Black Olive and Garlic French Bread

by in Sep 2007
Black Olive and Garlic French Bread
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Total Time: 30

Yield: 4 loaves

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  • 2 tablespoons active dry yeast
  • 3 cups warm water
  • 4 tablespoons olive oil or canola oil
  • 1 tablespoon kosher or sea salt
  • 2 tablespoons sugar
  • 4 fresh garlic cloves, finely minced
  • 1/3 cup black olives (Cheryl prefers French olives), pitted and finely chopped
  • 5 cups whole meal (whole wheat) flour, plus extra for surfaces
  • 5 cups bread flour
  • 1 egg white
  • 1 tablespoon water, plus extra for baking


In the bowl of a food processor or standing mixer, dissolve yeast in warm water. Add oil, salt, and sugar; mix to combine. Add garlic and olives; mix to combine. Add flours; mix until dough forms a ball and pulls away from the side of the bowl. (This is a stiff dough; you may want to finish kneading by hand.) Place dough in a clean bowl, cover, and let rise until doubled, about 1 hour.

Punch dough down gently and return to bowl. Cover and let rise until doubled, about 45 minutes. Turn dough out onto a lightly floured surface and divide into four pieces. Knead dough slightly, then roll out into rectangles the length of a baguette-style bread pan (about 18 inches). Roll dough up lengthwise and place, seam side down, in a baguette pan or on a baking sheet. Using a razor or sharp knife, make three or four diagonal slashes (about 1/4 inch deep) 2 to 3 inches apart along top of each loaf. Let rise 30 minutes.

Heat oven to 425 degrees. In a small bowl, whisk together egg white and water. Brush top of each loaf with mixture. Spray loaves gently with a light coat of water. Place a shallow pan filled with water on lowest oven rack. On middle rack, bake loaves 20 to 30 minutes or until golden brown. Let rest 30 minutes before slicing.

Updated Thursday, August 2nd, 2007

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