Herb Olive Bread
Yield: 2 loaves
From The Notchland Inn, Harts Location, NH
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- 2 cups warm water
- 2 tablespoons sugar
- 3 tablespoons dry yeast
- 2 cups bread flour
- 1/3 cup chopped herbs
Instructions:Whisk all the ingredients together in a bowl. Let sponge rise until it has doubled in bulk, about 30 to 60 minutes.
- 3-1/2 cups bread flour
- 1 tablespoon salt
- 1/2 to 3/4 cup green and Kalamata olives, drained well
Instructions:Preheat oven to 350 degrees. In a mixer bowl, swirl the ingredients with a dough hook. Add sponge and mix 8 to 10 minutes on very low speed, or knead by hand.
Let dough rise again until it has doubled in bulk, punch it down, and turn out onto a counter or large cutting board.
Grease a cookie sheet. Shape dough into long baguettes the length of your cookie sheet, about 1-1/2 inches in diameter. Slash and let rise again, 15 to 30 minutes. Bake about 30 minutes.