Olive Bread

By Ellan

Ingredients

• 1 pkg. dry yeast
• 2 teas. sugar
• 1/2 cup warm water (105 to 115)
• 3 cup bread flour, divided
• 1/2 cup cornmeal
• 3/4 cup plain fat-free yogurt
• 1/2 cup chopped green olives
• 1 tab. olive oil
• 1 teas. dried rosemary
• 3/4 teas. salt
• Cooking Spray

Preparation

Step 1

Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes.

Combine yeast mix, 1 1/2 cup flour, cornmeal, yogurt, olives, oil, rosemary, and salt in a large bowl. Beat at med. speed of a mixer until blended. Add 1 1/2 cup flour; stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degree), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface. Let rest 5 minutes. Knead lightly. Roll into a 14x7" rectangle. Roll up starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9x5 inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until in bulk.

Preheat oven at 375.

Uncover dough; bake at 375 for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.