Olive Rosemary Country Bread

Name: Olive Rosemary Country Bread
Yield: 2 loaves
Ingredients: 3 to 3½ cups unbleached all-purpose flour; ½ cup plus 2 tablespoons yellow cornmeal; 3 tablespoons unsalted butter, at room temperature; ⅔ cup coarsely chopped onion; 2 tablespoons coarsely chopped fresh rosemary leaves; ⅔ cup pitted Niçoise olives 2 teaspoons salt; ⅔ cup pitted Niçoise olives 2 teaspoons salt; 1 tablespoon coarsely ground black pepper; 2 cups whole-wheat flour; 1 package active dry yeast; 1 cup warm water; 1 cup milk; 2 tablespoons sugar

Preparation info

2
loaves

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Lusty olives and rosemary make this bread special enough to plan a meal around. Serve it hot with a glorious Ribollita and an arugula salad for the most satisfying of meals. We also enjoy this bread toasted and slathered with a creamy sweet Gorgonzola cheese.

Ingredients

1 package active dry yeast
1 cup warm water
1 cup milk

Vegetarian
Bread

Method

Stir the yeast, warm water, and milk together in a large bowl. Let the mixture stand until the yeast has dissolved, 5 minutes.
Add the sugar, ½ cup cornmeal, butter, onion, rosemary, olives, salt, pepper, whole-wheat flour, and 2 cups of the all-purpose flour; beat wel