Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeno pepper), this is a tasty savoury bread. If you don't have a chipotle, use a fresh or pickled jalapeno instead.
- Portion size 16 servings
- Credits : Canadian Living Magazine: November 2005
In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.
Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball. Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.
Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C). Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in centre of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack. (Make-ahead: Store in plastic bag at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)
Nutritional facts <b>Per slice:</b> about
- Sodium 240 mg
- Protein 4 g
- Calories 162.0
- Total fat 4 g
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
- Iron 12.0
- Folate 25.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0