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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Greek Olive Bread Recipe

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This recipe for Greek Olive Bread is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup warm water
1 pkg. dry yeast
3 cups warm water
4 to 5 cups bread flour

3 cups flour
1 1/2 tsp. salt
1 cup black kalamata olives, pitted
Directions:
Directions:
In a large bowl, dissolve yeast in 1/4 cup warm water. Add 3 cups warm water and bread flour; mix well. Cover bowl with plastic wrap and let rise for 2 to 3 hours. Punch dough down and add 3 cups flour and salt; mix with a wooden spoon. Turn out onto a floured surface and knead until all flour is well-incorporated. Add olives and knead again until smooth. Form dough into 2 round loaves and place onto a parchment-lined baking sheet. Cover with a dish towel and let rise until doubled. Bake in a preheated 350º oven for 40 to 50 minutes or until golden brown.
Personal Notes:
Personal Notes:
This delicious rustic bread is often made during lent because it does not contain any oil or butter. I enjoy making it any time of the year, especially when I know I will have lots of great Greek food to accompany it!

 

 

 

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