Cheese and Olive Bread
This bread is adapted from Martha Stewart’s recipe. As she says “there is no need to knead this bread!” However, the dough has to rise for at least 12 hours before baking.
3 cups bread flour
3/4 teaspoon active dry yeast
1 teaspoon salt
1 cup cube Gruyere cheese (may substitute cubed Parmesan)
1/2 cup sliced pitted olives
1 1/2 to 2 cups warm water (depending on your dough)
1 – In a large bowl add the cheese and olives to the dry ingredients.
2 – Add the warm water and mix well.
3 – Cover and let the dough rise for 12 – 18 hours.
4 – Remove the cover and mix again. Cover with a dish cloth and let the dough rest for another 2 hours.
5 – Pre-heat a large Dutch oven for 10 minutes in a 475 degree oven. Place the dough in the hot Dutch ovenand bake for 25 minutes. Remove the top and bake for another 15 minutes for a crusty bread.
Remove from oven and enjoy – delicious on its own or with a cream cheese spread.