Olive Bread: Anyone tried this yet?

[lsdesign]

I will be making this this week any reviews out there?

[kmccabe]

I made the olive bread a week or two ago. I thought it was okay (kind of doughy and salty). DH loved it, so I will probably try again. It does kind of dress up a soup/salad dinner.

My olives were unpitted. (Don't know if there is a pitted version.) That was kind of a pain. Also I tossed the pits into the mini-food processor I used. Thought I pulled most of the pieces out, but there were still plenty in there--which also might be why I didn't like so much.

KM

[SusieO]

I had this for dinner tonight and thought it was wonderful. I made it to go along with the Antipasto Bowl from last month's issue which I served as a main dish. It was very easy as I did all the prep work yesterday afternoon, let it rise in the refrigerator overnight and baked it this morning before work. My husband had four slices. I think he liked it, too. http://www.cookinglight.com/bbs/wink.gif

[misstapioca]

This is the first time i have ever used frozen bread dough. it was so easy. It was just a bit difficult to roll it out flat because it kept springing back to when it was. I let it rise too long and i was left with the dough spilling over the sides of the pan. i baked it anyways and it turned out alright it just didn't look like the picture. Also i used anchovie paste 1/2 tbsp. instead of the canned fillets. Oh this bread is magnificent toasted!

[Jeanne G]

Since we're on the subject of olive bread, I thought I'd share this AWESOME recipe Lindrusso posted for me back in November. It's amazing, everyone always loves it. One twist is that I've always used GREEN olives!!! Yum!

OLIVE BREAD

1/4 cup warm (105-115 degrees)water
1 package (2 teaspoons) active dry yeast
3 cups tepid water
4 to 5 cups bread flour
3 cups unbleached all-purpose flour
1 cup black oil-cured olived, pitted
1 1/2 tablespoons coarse salt
coarse cornmeal for dusting

1. Proof yeast for 10 minutes. Place yeast in large bowl with tepid water. Add flours alternately, 1 cup at a time. Beat after each addition. Knead until smooth and elastic - usually about 10 minutes (kneading in olives and salt as you go). Dough should be somewhat sticky. Shape into a ball. Place in an oiled bowl (turning bread once to coat in oil), cover with plastic wrap and let rise overnight in the fridge or until doubled in bulk.

2. Dust a heavy gauge baking sheet with coarse cornmeal. Divide dough. Shape each ball into a rectangle and flatten. Roll dough up on the long side and flatten. Roll dough up on the short side and flatten. Shape into a tight, smooth ball by tucking ends under. Place seam side down on baking sheet. Let rise until doubled, 1-2 hours in a cool room.

3. Heat oven to 450 degrees. Dust loaves with flour and dimple. Let stand 10 minutes. Bake in bottom third of oven. Spray oven with water immediately, and then 3 more times in the first 10 minutes. Bake 35-50 minutes.