greek olive and onion bread

Ingredients

• Servings: 2
• 2 (.25 ounce) packages rapid rise yeast
• 1/2 cup warm water
• 2 tablespoons extra-virgin olive oil
• 2 large red onions, diced
• 7 cups bread flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon white sugar
• 1/4 cup chopped fresh dill
• 1/4 teaspoon garlic powder (optional)
• 2 cups pitted kalamata olives, chopped
• 1 3/4 cups warm water

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 3 hrs 5 mins


• sprinkle the yeast over 1/2 cup of warm water in a small bowl. the water should be no more than 100 degrees f (40 degrees c). let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• heat a large skillet over medium heat and add the olive oil and the onions. cook and stir for 3 minutes, or until onions are soft. remove the onions from heat and reserve.
• combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. add the yeast mixture and the remaining 1 3/4 cup water. mix well until the ingredients have pulled together and have formed a sticky dough. turn the dough out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 1 hour.
• lightly grease two baking sheets. deflate the risen dough and turn it out a lightly floured surface. use a knife to divide the dough into two equal pieces-don't tear it. shape into dough into round loaves, and place the loaves into the prepared pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• preheat an oven to 450 degrees f (230 degrees c).
• bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. cool slightly before slicing.