200 min.
Preparation time
Preparation: 20 min.
Cooking: 45 min.
Gaps: no
Total: 200 min.
Servings
Serve: 16 persons
Weight Per Serving: 108g
Price Per Serving: 0.28$
242kcal
Nutrition
Calories: 242kcal
Protein: 12.22%
Fat: 15.28%
Carbs: 72.5%
Ingredients
- 2 tablespoons yeast dry
- 7.5 cups bread flour
- 2 tablespoons rosemary leaves fresh chopped
- 1 cup kalamata olives pitted chopped
- 1 teaspoon blackstrap molasses
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2.5 cups water (110 degrees F/45 degrees C)
Equipment
- bowl
- baking sheet
- oven
- mixing bowl
Directions
- Place water, yeast, and molasses in a mixing bowl; stir to mix.
- Let stand for a few minutes until mixture is creamy and foamy.
- Add olive oil and salt; mix.
- Add flour, about a cup at a time, until dough is too stiff to stir.
- Add olives and fresh herbs.
- Turn dough out onto a lightly floured board. Knead, adding flour as needed to keep from being sticky, until smooth and elastic.
- Place in well oiled bowl, and turn to coat the dough surface with oil. Allow to rise until doubled in bulk, about an hour or so.
- Punch the dough down, split into two pieces, and form into two round loaves.
- Place on greased baking sheet . Spray with cold water and sprinkle with sesame seeds if desired.
- Let loaves rise for 25 to 30 minutes.
- Bake at 400 degrees F (205 degrees C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.
Nutrition Facts
Properties
Nutrition Score
5.5391304085598%
Flavonoids
Nutrients percent of daily need