Kalamata Olive Bread

By chris5863

By Brandess

Ingredients

• Bread Starter
• 1 C warm water (95-105F)
• 2 t instant yeast
• 1 C AP Flour
• Bread
• 2/3 C warm water
• 3 T honey
• 4 t instant yeast
• 2 ounces vegetable shortening (1/4C plus 1 t)
• 4 3/4 C AP Flour
• 1 T salt
• bread, starter
• 1 3/4 C pitted kalamata olives

Preparation

Step 1

To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Using a spoon Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Using a dough hook mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl, roll into a ball and proof for 30 minutes or until doubled in size. Divide the dough into two pieces equal in size. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 muntes. Preheat the oven to 400F.

Score the loaves with a sharp knife, spray with water and bake for 30 to 40 minutes, until the crusts are deep and golden brown and the middle of the loaves are 190-200F.

Remove the bread from the oven and place on cooling racks for 30 muntues. If the bread was baked in loaf pans, remove the bread from the pans before cooling.