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River House Rosemary~Olive Bread
from the kitchen of Sharmagne Leland-St. John

3 cups all purpose flour
1 tablespoon sugar
1 tablespoon salt
3/4 cup warm water
1 package active dry yeast
1/4 cup olive oil
2 tablespoons coarsely chopped fresh rosemary
1 cup Kalamata olives, pitted and coarsley chopped

Combine the yeast and warm water until yeast begins
to bubble, about 10 minutes. Add olive oil, salt,
sugar, rosemary and olives into the yeast mixture
then add the flour 1/2 cup at a time, mixing until
dough comes away from the side of the bowl. Place
dough on a lightly floured surface and knead for
about 5 minutes, until dough is smooth and elastic.
Place dough in a lightly greased bowl, turn to coat,
cover with plastic wrap and leave to rise until
doubled in size, about 1 hour.

Preheat oven to 400F.

Shape dough gently into a ball. Place on a baking
sheet and let rise, covered with a damp towel, for
approximately 30 minutes. Dust the bread lightly with
flour, slash the top and place on a rack in the middle
of the oven.

Bake for 35-45 minutes, until bottom sounds hollow
when tapped.

Place on a wire rack to cool.


NOTE:
For a tasty breakfast or lunch snack:
Cut two slices of bread. Place a few pieces of
thinly sliced sharp cheddar cheese on top of
one slice. Cover with the other slice. Melt some
butter in a heavy skillet. Place the sandwich into
the butter. Put a lid on the pan and cook until
the cheese begins to melt. Flip and repeat until
golden brown. Serve immediately.






 

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