- Course: Breakfast
- Cuisine: American.
- Prep time: 2 hours 30 minutes.
- Cook time: 30 minutes.
- Total time: 3 hours.
INGREDIENTS:
MAKES 2 LOAVES
- 20ml/4 tsp active dried yeast
- 475ml/16fl oz/2 cups warm water
- 400g/14oz/3½ cups strong white bread flour
- 175g/6oz/1½ cups strong wholemeal (whole-wheat) bread flour
- 65g/2½oz/generous ½ cup cornmeal
- 10ml/2 tsp salt
- 30ml/2 tablespoon olive oil
- 115g/4oz/1 cup mixed pitted green and black olives, cut in half
- Cornmeal, for sprinkling.
STEPS:
- Combine the yeast and water, stir and leave for 5 minutes to dissolve.
- Stir in 225g/8oz/2 cups of the white flour, cover and leave in a warm place for 1 hour.
- In a large mixing bowl, combine the remaining white flour, the wholemeal flour, cornmeal and salt. Make a well in the centre; pour in the olive oil and yeast mixture.
- With a wooden spoon, stir from the centre, incorporating flour with each turn. When the dough becomes stiff, stir with your hands until a rough dough is obtained.
- Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover and leave to rise in a warm place until doubled in volume, about 1½ hours.
- Knock back (punch down) the dough. Add the olives and knead.
- Cut the dough in half and shape each half into a round. Sprinkle a baking sheet with cornmeal. Place the rounds on the sheet, seam-side down. Cover and leave to rise until nearly doubled in volume.
- Place a baking tin (pan) in the bottom of the oven and half fill it with hot water. Preheat the oven to 220°C/425°F/Gas 7.
- With a sharp knife, score the tops of the loaves. Bake for 20 minutes. Lower the heat to 190°C/375°F/Gas 5 and bake for 25–30 minutes more, or until the bottoms sound hollow when tapped. Cool on a wire rack.
Nutrition Serving: Amount Per Serving
Calories: 150kcal | Total Fat: 3g | Saturated Fat: 0g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 0mg | Sodium: 149mg | Carbohydrates: 27g | Fiber: 1g | Sugar: 0g | Protein: 4g;
