OLIVE & ROSEMARY BREADS

SERVES 10 - 12 PER BREAD

4 CUPS BREAD FLOUR

1 1/4 CUPS WARM WATER

4 TBS. OLIVE OIL

.75 OZ. FRESH YEAST

2 TBS. HONEY

2 CUPS BLACK OR GREEN OLIVES

OR

1 CUP FRESH ROSEMARY LEAVES

PLACE FLOUR ON A CLEAN DRY SURFACE, AND MAKE A “WELL” IN THE CENTER OF THE FLOUR.

PLACE THE YEAST IN THE WARM WATER.  ADD HONEY. MIX.

POUR WATER MIXTURE INTO THE “WELL”.

KNEAD AND ALLOW TO REST 20 MINUTES.

IF ADDING OLIVES

RESERVE 8 - 10 OLIVE HALVES FOR BREAD TOP.

COARSELY CHOP REMAINDER OF OLIVES AND PAT OFF EXCESS MOISTURE. KNEAD INTO THE BREAD DOUGH.

RUB THE INSIDE OF THE BUNDT PAN WITH OLIVE OIL AND THEN COAT WITH FLOUR.

PLACE DOUGH INTO BUNDT PAN EVENLY, TOP WITH HALVED OLIVES.  ALLOW TO RISE 1 HOUR.

IF ADDING FRESH ROSEMARY

CLEAN THE FRESH ROSEMARY AND REMOVE LEAVES.

RESERVE A FEW SMALL STEMS WITH LEAVES  FOR BREAD TOP.

AFTER THE FIRST RISING OF THE DOUGH HAS COMPLETED, ADD THE ROSEMARY LEAVES ONLY (NO STEMS), AND KNEAD A SECOND TIME.

FOLLOW THE DIRECTIONS ABOVE FOR TREATING YOUR PAN AND GARNISHING THE TOP OF YOUR BREAD.

ALLOW TO RISE 1 HOUR.

BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL GOLDEN BROWN.