Kalamata Olive Bread

We found this recipe on Panera Bread’s website – who knew they had recipes? We decided to try it because we had all of the ingredients on hand and we love olives…and it turned out GREAT!

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Makes 2 loaves

 Starter:

1 cup warm water

2 teaspoons yeast

1 cup all-purpose flour

 Dough:

2/3 cup warm water

3 tablespoons honey

4 teaspoons yeast

¼ cup + 1 teaspoon vegetable shortening

4 ¾ cups all-purpose flour

1 tablespoons salt

1 ¾ cups kalamata olives, pitted

 Total Cost for 2 loaves:

 

For 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 let sit at room temperature for 30 minutes.

For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed.

Remove the dough from the mixing bowl. Divide the dough into 2 pieces.  Roll each piece of dough into a smooth ball. Place the dough on a clean surface and cover with a warm, damp cloth to rest at room temperature for 30 minutes.

Score the loaves with a sharp knife, spray/sprinkle with water, and bake for 30 to 40 minutes at 400 degrees (until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.)

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

 ENJOY!

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