*  Exported from  MasterCook  *
                      OLIVE BREAD WITH MINT AND ONIONS
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Active dry yeast
      1/2   ts           Sugar
    1 1/2   c            Warm water
      1/2   c            Whole wheat flour,
                         -preferably coarsely ground
    3                    To 3 1/2 cups white flour,
                         -preferably unbleached
    3       tb           Olive oil
    1       t            Salt
    1       sm           Onion, chopped
    2       ts           Dried mint
   12                    Black Greek olives, pitted
                         -and halved
                         Corn meal
   Makes 1 large round loaf
   Make a sponge by dissolving the yeast and sugar in the
   warm water and stirring in the whole wheat flour and 1
   1/2 cups of the white flour. Beat at least 50 strokes,
   then cover with plastic wrap and let stand anywhere
   from 1 to 6 hours.
   Stir all but a teaspoon of the olive oil into the
   dough, as well as the salt, the chopped onion, dried
   mint, and olives.  Then work in remaining white flour
   until it becomes hard to stir.
   Turn the dough out onto a floured working surface and
   let rest while you clean out the bowl.  Knead dough
   for about 8 to 10 minutes, adding more flour as
   necessary, until the dough is resilient. Lightly oil
   the bowl, return the dough to it, turning to coat, and
   cover with plastic wrap. Let rise until double in
   volume - about 1 1/2 hours.
   Turn the dough out, punch it down, and form into a
   large round loaf. Place on a baking sheet sprinkled
   with corn meal.  Cover loosely with a towel and let
   rise again until double - about 45 minutes. (Or let
   raise and bake in La Cloche.)
   If you have baking tiles in your oven, be sure they
   are good and hot by preheating the oven to 425 F
   during the last 30 minutes of the final rising.  Slip
   the loaf onto the tiles (if you're not using them,
   simply put the baking sheet in the preheated oven) and
   bake for 15 minutes, then lower the heat to 350 F and
   bake another 35 minutes. Brush with the remaining
   olive oil and let cool on rack.
   The Book of Bread From the collection of Jim Vorheis
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