Olive Bread

Olive Bread

3

cups

flour

1

lb

455

grams

1

cups

water

 

 

300

ml 

oz 

fresh yeast

 

 

 

 

1

tsp

salt

 

 

2.5

ml

1

Tbs

olive oil

 

 

15

ml

 

 

 

 

 

 

 

1

med

onion

 

 

 

 

8

oz

black olives

 

 

225

grams

Mix all but the olives and onions.
Knead well and let rise. Knock down.

Chop onion finely.  Chop olives.
Fry onions in the oil until transparent.
Add the olives to the pan then tip the contents on to the bread dough.
Knead in the olives and onions, working them in well - it will take the full quantity.
Shape into a round loaf, then let rise until double.

Bake at 375F [190C] for 30-40 minutes.

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