for family meals :
recipe comes from Mangia
Bene Pasta - what can I add after a title
like that, except to say this site has some excellent
recipes and information. Well worth visiting.
you would like to visit his website <click
pkg. (2 1/2 tsp) dry yeast
2 cups warm water (105º to 115ºF)
4 cups all-purpose or bread flour
1 cup whole-wheat flour
1 tsp dried rosemary
2 tsp salt
1 1/2 cups mixed olives, pitted and coarsely
a bowl, combine 1 cup of warm water with the
yeast. Let sit for 5 minutes.
in 1 cup of bread flour, cover, and let sit
until thick and bubbly, about 1 hour.
a large bowl, combine the remaining 3 cups of
bread flour, the whole-wheat flour, the rosemary,
and the salt. Add the yeast mixture and 1 cup
of warm water and stir until a soft dough forms.
the dough onto a lightly floured surface and
knead until smooth and elastic, about 10 minutes.
Form into a smooth ball. Oil a bowl. Transfer
the dough to the bowl and turn once to coat.
and let rise in a warm place until double in
size, about 1 to 1 1/2 hours.
a baking sheet. Punch down the dough and transfer
to a floured surface. Cut the dough in half.
Flatten each half into an 8" x 12"
the olives evenly over the dough. Tightly
roll up each oval to form a loaf 12" long.
the loaves about 6" apart on the baking
and let rise until double in size, about 45
a sharp knife, make diagonal slashes 1/2"
deep on the top of each loaf.
40 - 45 minutes, or until golden brown. Transfer
loaves to a rack to cool.
2001-2002 Sandra Laux