Tangy Olive Bread

 

3 1/2

to 4 cups Gold Medal® Better for Bread™ flour

1

teaspoon salt

1

package regular or fast-acting dry yeast (2 1/4 teaspoons)

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, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• 2 On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Blot quartered olives with paper towel to dry; sprinkle over dough. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until double in size. Dough is ready if indentation remains when touched.
• 3 Grease large cookie sheet with shortening or cooking spray. On lightly floured surface, knead dough until olives are worked into dough. Divide dough in half. Gently shape each half into an even ball 5 to 6 inches in diameter. Place about 3 inches apart on cookie sheet. Cover loosely with plastic wrap; let rise in warm place 50 to 60 minutes or until almost double in size.
• 4 Heat oven to 400°F. Bake 18 to 22 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour 30 minutes.