Olive Cheddar Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs) (105 -115 Degree F)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Black pepper||3⁄4 Teaspoon|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Chopped black olives||3 Tablespoon|
1 ln a large bowl, stir together the yeast, water, and honey.
Let stand for 5 minutes or until foamy.
Stir in 1 1/4 cups of the all-purpose flour, all of the whole-wheat flour, the milk, oil, pepper, and salt.
With a wooden spoon or an electric mixer set on medium speed, beat until smooth.
Mix in the cheese, olives, and as much of the remaining all-purpose flour as needed to make the dough firm enough to handle.
Knead the dough until smooth and elastic-about 4 minutes by hand or 2 minutes with an electric mixer.
Transfer the dough to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise for 1 houroruntil doubled in bulk.
2 Lightly grease a baking sheet.
Punch down the dough, place on a lightly floured surface, and knead lightly.
Roll out to a 9- by 1 3-inch rectangle.
With the long side facingyou, roll up, jelly-roll style.
Place the loaf on the baking sheet, seam side down, and tuck under the ends.
Cover loosely; let rise for 1 houroruntil doubled in bulk.
3 Preheat the oven to 37 5° F.
Cut diagonal slashes across the top of the dough about 1/4 inch deep and 1 inch apart.
Bake for 40 minutes or until the loaf is golden and sounds hollow when tapped on the bottom.
Let cool on a rack.
Makes one 1 2-inch loaf or sixteen 1-inch slices.