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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 1 tablespoon active dry yeast (I use an individual size packet which I think is a Tbsp.)
- 3/4 cup warm water (not boiling, just abot 110 degrees or you'll kill the yeast)
- 1/4 cup sugar
- 1/2 cup butter (room temp.)
- 4 large eggs
- 5 cups all-purpose flour (approximately, can be slightly less (or more)
- 1 cup pimento-stuffed green olives (can use any size)
- 1 cup black olives
- 1 egg yolk
- 2 -3 garlic cloves (sliced or chopped, roasted or regular) (optional)
Method
- Combine yeast and warm water in small bowl and let stand about 5 minutes.
- In large mixer bowl, beat sugar and butter until blended. Add eggs, one at a time, beating after each addition, then finally stir in yeast mixture.
- Add 1 1/2 cups of the flour and beat at medium speed for 10 minutes Stir in 1 1/2 cups more flour just till moistened. Scrape dough out onto a lightly floured board and knead, adding flour to prevent sticking , until dough is smooth (about 7 mins.). Put dough in a lightly greased bowl and turn over to grease the top.
- Cover bowl with plastic wrap and let stand in a warm place until dough is doubled in size, about 1 1/2 hours (I find my oven, even when turned off, is the warmest place in my house).
- Drain olives well, then pat dry.
- Turn dough out on a lightly floured board and knead to expel air; add flour to prevent sticking. Pat dough into a 14-16 inch square. Scatter olives eenly over the dough and press in lightly. (Optional, at this point I also like to add my garlic and scatter it between the olives).
- Roll up dough to enclose olives and place seam side down on a greased 12x15 inch baking sheet. Turn open ends of dough under to make a smooth surface. Pat loaf to flatten and shape it into an oval about 1 3/4 inches thick. Cover with plastic wrap and let stand in a warm place until puffy, about 30 minutes.
- Uncover loaf and brush with egg yolk. Bake in a 325 degree Fahrenheit oven that's been preheated, baking about 45 minutes Transfer to rack to cool for at least 10 minutes Serve warm or at room temperature.
- If made ahead, let cool, package airtight, and let stand overnight at room temperature Freeze to store longer; let thaw, wrapped, at least 6 hours. To reheat, place unwrapped loaf on a 12x15 inch pan in a 325 degree oven for 20-30 minutes
- (The original recipe also recommended using either unsalted butter or "Anchovy Butter [food process 5 drained anchovy fillets with 1/2 cup unsalted butter, and it can be stored covered and chilled for up to a week] but I don't use it since my children would refuse anything with Anchovies.).
