Bread-Bakers v104.n001.26

I made this today.  It turned out pretty well.
Russ

                     *  Exported from  MasterCook II  *

         Kalamata Olive Country Bread 1.5 lb (Bread Machine Start)

Recipe By     : http://whatscookingamerica.net/
Serving Size  : 1    Preparation Time :0:00
Categories    : 30 % Cff Or Less                 Bread Machine
                 Dough Cycle

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         warm water -- (save olive juice)
    1      Tablespoon    extra virgin olive oil
    1      Tablespoon    fresh rosemary -- minced,or dry
    1 1/2  cups          light rye flour
    2 3/4  cups          bread flour
    1      teaspoon      salt
    3      teaspoons     quick rise yeast
    6      ounces        kalamata olives, pitted
      1/2  cup           cold water -- (cornstarch glaze)
    1      teaspoon      cornstarch

Add enough warm water to olive juice to equal 1 cup of total liquid. Place 
all ingredients in bread pan according to manufacturer's instructions; 
select dough setting and press start. NOTE: Depending on how much juice is 
in the olives, you might need to add additional flour. Check the dough 
(don't be afraid to open the lid). It should form a nice elastic ball. If 
you think the dough is too moist, add additional flour (a tablespoons at a 
time). The same is true if the dough is looking dry and gnarly. Add warm 
water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out onto a 
lightly oiled surface. Form dough into an oval, cover with plastic wrap, 
and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten.  Fold dough 
into an envelope by folding the top 1/3 of the way to the bottom. Then fold 
the bottom a 1/3 of the way over the top. Then press dough with the palm of 
your hand to make an indentation down the center of the dough and fold the 
top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan [or cookie sheet] dusted with cornmeal; cover 
with plastic wrap, and place in a warm spot to rise for approximately 20 
minutes. Preheat oven to 400 F.

After dough has risen, slash the bread with a very sharp knife making three 
1/2-inch deep diagonal slashes. Brush the top of the bread with cold water 
and bake for 20 to 25 minutes or until nicely browned. A good check is to 
use an instant thermometer to test your bread. The temperature should be 
between 200 and 210 F.

Cornstarch Glaze: 1/2 cup cold water mixed with 1 teaspoon starch. Place in 
pan and bring to a boil, stirring constantly. Remove from heat and brush 
top of bread 10 minutes before removing from the oven (this give the crust 
a nice crunch).

Russ' note:  I drained the olives well and didn't have to add any extra 
flour or water.

formatted by Russell Fletcher acoder@xprt.net

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