Olive Rosemary Loaf

This recipe uses Midtown Mix Bread Base One, be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Pan . ..

• Stand mixer

• parchment paper. .. oiled

• skillet or dutch oven

Ingredients:

• 1.5 c 110’ degree water

• 3 eggs

• 2 tablespoons olive oil for mix, 1 tablespoon for brushing top of loaf

• 2 tsp lemon juice

• 1 cup pitted, chopped kalamata olives

• 2 tablespoons chopped fresh rosemary

Preparation:

This dough will need a 90 minute rising step before baking at 325 degrees

Step 1:

Whisk together eggs, water, oil and lemon juice

Step 2:

Add Midtown Mix Bread Base One to stand mixer, add yeast packet and start mixer at low speed. Add liquid ingredients slowly and mix for about a minute before scraping down bowl and mix at medium speed for about 5 minutes.

Step 3:

Stir in olives and rosemary before turning dough out onto oiled parchment paper. With wet hands, shape dough into a bowl into a ball and set within oven space skillet or dutch oven. With a sharp knife, make two 4” cuts in an “X”, sprinkle top of dough with water and cover with oiled parchment to rise at room temperature for 90 minutes.

Step 3:

Preheat oven to 325 with baking rack at lowest level. Brush top of loaf with 1 tablespoon of oil and bake until golden brown and sounds hollow when tapped, around 2 hours, rotating loaf after 1 hour. Let cool for 2 hours

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