Tangy Olive Bread

 

3 1/2

to 4 cups Gold Medal® Better for Bread™ flour

1

teaspoon salt

1

package regular active or fast-acting dry yeast

1

cup very warm water (120°F to 130°F)

1/2

cup plain yogurt

2

tablespoons white vinegar

1

tablespoon olive or vegetable oil

1/2

cup quartered pitted kalamata olives, very well drained

• 1 In large bowl, mix 2 cups of the flour, the salt and yeast. Add warm water, yogurt, vinegar and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning to grease all sides. Blot olives to dry; sprinkle over dough. Cover loosely with plastic wrap and cloth towel; let rise in warm place (80°F to 85°F) about 1 hour or until doubled in size.
• 2 Grease large cookie sheet with shortening. On lightly floured surface, knead dough until olives are worked into dough. Divide dough in half. Gently shape each half into a ball 5 to 6 inches in diameter. Place about 3 inches apart on cookie sheet. Cover; let rise in warm place 50 to 60 minutes or until almost doubled in size.
• 3 Heat oven to 400°F. Uncover loaves. Bake 18 to 22 minutes or until golden brown and loaves sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour 30 minutes.