Herb Olive Bread Recipe

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From The Notchland Inn, Harts Location, NH

Yield: 2 loaves

Sponge:

• 2 cups warm water
• 2 tablespoons sugar
• 3 tablespoons dry yeast
• 2 cups bread flour
• 1/3 cup chopped herbs

Whisk all the ingredients together in a bowl. Let sponge rise until it has doubled in bulk, about 30 to 60 minutes.

Dough:

• 3-1/2 cups bread flour
• 1 tablespoon salt
• 1/2 to 3/4 cup green and Kalamata olives, drained well

Preheat oven to 350 degrees. In a mixer bowl, swirl the ingredients with a dough hook. Add sponge and mix 8 to 10 minutes on very low speed, or knead by hand.

Let dough rise again until it has doubled in bulk, punch it down, and turn out onto a counter or large cutting board.

Grease a cookie sheet. Shape dough into long baguettes the length of your cookie sheet, about 1-1/2 inches in diameter. Slash and let rise again, 15 to 30 minutes. Bake about 30 minutes.