Cheese And Olive Bread

Cheese And Olive Bread

Ingredients:
1 cup warm water (105° to 115°F)
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 tablespoon sugar
¾ teaspoon salt
1 large egg
3 cups unbleached bread flour
1 cup shredded sharp Cheddar cheese
¾ cup chopped pitted kalamata olives

Directions:
IN A BOWL, combine the warm water, yeast, and sugar. Let stand until the yeast begins
to foam, 5 minutes. Stir in the salt, egg, and 1 cup of the flour. Beat with a spoon until
smooth. Stir in the remaining 2 cups flour, ½ cup at a time, stirring until a shaggy
dough is formed.
Turn the dough out onto a floured surface and knead by hand until the dough is smooth,
about 5 minutes. Knead in the cheese and olives until evenly blended into the dough.
Place the dough in a greased bowl, turn to coat, cover, and let rise until doubled in
bulk, about 45 minutes.
Divide the dough in half. Shape each half into a narrow strand about 16" long. Twist
the two strands into a ropelike loaf and place on a lightly greased baking sheet. Cover
and let rise until almost doubled in bulk, about 45 minutes.
Meanwhile, preheat the oven to 400°F.
Spray the loaf with water and bake until lightly browned, 20 to 25 minutes. Cool on a
rack.
soup
ONION BARLEY SOUP WITH MUSHROOMS
YOU WON’T MISS THE MEAT IN THIS HEARTY, RICHLY FLAVORED SOUP. I KEEP A SUPPLY OF
DRIED MUSHROOMS ON HAND SO THAT WHEN THE FIRST BLUSTERY WINTER DAY ARRIVES, I
CAN MAKE THIS FOR LUNCH. CREMINI MUSHROOMS, WHICH ARE DARK BUTTON-SIZE
MUSHROOMS, ARE ACTUALLY YOUNG PORTOBELLOS.
Makes 6 servings