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OLIVE BREAD PALIO

1/4 ounce package (2-1/2 teaspoons) active dry yeast
4 cups unbleached all-purpose flour
1/3 cup pureed pitted Kalamata or other brine-cured black olives (about 30)
1/3 cup white wine
3 Tablespoons olive oil (preferably extra-virgin)
1/4 teaspoon white pepper
3/4 teaspoon salt

In a small bowl proof the yeast in 1/2 cup lukewarm water with 1/2
cup of the flour for 30 minutes. In a bowl combine the wine, the
olive puree, the oil, the salt, the white pepper, and 1/4 cup water,
stir in the yeast mixture and 2 to 2-1/2 cups of the remaining
flour, and combine the dough well. Knead the dough on a well
floured surface, incorporating more of the remaining flour as
necessary to keep it from sticking, for 15 minutes. Put the dough
in a well buttered bowl, turn it to coat it with the butter and
let it rise, covered with plastic wrap, in a warm place for 1 hour,
or until it is double in bulk. Punch down the dough, form it into
an oval, about 8 inches long, and put it on a well buttered baking
sheet. Score the top of the bread diagonally with a sharp knife
at 1 inch intervals and let the bread rise in a warm place for 30
to 40 minutes, or until it is almost double in bulk. Bake the
bread in a preheated 375 degree oven for 35 to 45 minutes, or until
it is golden and sounds hollow when tapped, transfer it to a rack,
and let it cool. Makes 1 loaf.

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