Olive-Red Pepper Bread

  • 1 1/3 c. water
  • 1/4 c. butter
  • 1 T. plain yogurt
  • 2 tsp. salt
  • 4 c. all-purpose flour
  • 2 T. sugar
  • 2 tsp. active dry yeast
  • 1/4 c. sliced black olives
  • 1/3 c. chopped roasted red peppers
  • 1 T. extra virgin olive oil

In your bread machine, measure and add the liquid ingredients (water through yogurt) to the bread pan.

Then measure and add the dry ingredients (salt through sugar) to the bread pan. Carefully make a hole in the dry ingredients (making sure to not press through to the wet ingredients) and add the yeast there.

Select the "dough" setting on your machine and start the machine. Most machines will present you with a single-raised round of dough after about an hour and a half.

While the bread machine is making the dough, make the filling by combining the olives, red pepper, and olive oil. Once the dough is ready, turn it out onto a lightly-floured surface and gently press it into a large (baking sheet-sized) rectangle. Spread the filling down the center of the rectangle and carefully fold the two edges over the filling, making sure they overlap. Carefully twist the dough 2-4 times to give it a bit of texture. Then bring the ends together and turn them under while placing the dough on a baking sheet. Allow the dough to rest in a warm, moist area for another 30 minutes.

Preheat the oven to 375°F. Bake the bread for 25-35 minutes, or until the top is golden. If desired, brush the top of the bread with oil. I used a lovely rosemary-infused oil I got over the holidays.

  • Yields: 1 large loaf
  • Preparation Time: 2 hours 45 minutes (about 10 minutes of hands-on time)
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