05/01/2017 Olive Bread

Olive Bread

Recipe Courtesy of Cindy Schumacher

¾ cup lukewarm water
3½ cups white bread flour
2 Tbsp. dry milk
1 Tbsp. sugar
1¼ tsp. salt
2 Tbsp. olive oil
½ cup whole stuffed green olives, drain well
¾ cup black olives, drain well
¼ cup blue cheese crumbled
2 tsp. active dry yeast

This is a bread machine recipe. The bread machine will chop the olives in the mixing cycle, so you don’t need to chop them. If you don’t have a bread machine, follow these instructions.
Sift flour, dry milk, and salt together with a wire whisk. Set aside. Stir yeast and sugar in the lukewarm water and let sit for a couple minutes. Drain and chop green and black olives. Stir yeast mixture into flour mixture. Add olives and bleu cheese. Knead dough until smooth and elastic. Place in a greased bowl, cover with plastic wrap and let rise about a half hour. Place in 5 X 7 greased bread pan. Cover and let rise again until doubled.
Bake at 350 degrees for 40-45 minutes. Let cool in pan for 10 minutes, then remove and serve warm.