4 cups all-purpose flour (4 to 4 1/2 cups)
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 1/4 cups very warm water (125º to 130ºF)
1/4 cup plus 3 tablespoons olive or vegetable oil
1 cup coarsely chopped ripe olives
1 clove garlic (1 to 2 cloves), minced
1 1/2 teaspoons basil (optional)
Servings: 15
1. In large bowl, combine 3 cups flour, undissolved yeast, and salt. Stir very warm water, 1/4 cup olive oil and olives into dry ingredients; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Heat remaining 3 tablespoons olive oil and garlic over medium heat for 1 minute or until fragrant. Remove from heat and stir in basil. Grease 12-cup (10-inch) pan with small amount of garlic oil.
3. Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip balls garlic oil and arrange in pan, making 2 layers of balls. Drizzle any remaining garlic oil over balls. Cover with oiled plastic wrap; refrigerate for 2 to 24 hours.*
4. Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at 375ºF for 35 to 45 minutes or until done. Let cool in pan on rack for 20 minutes. Invert onto rack to cool completely.
Yield: 1 loaf
Notes: *To bake immediately: Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake as directed.
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 1/4 cups very warm water (125º to 130ºF)
1/4 cup plus 3 tablespoons olive or vegetable oil
1 cup coarsely chopped ripe olives
1 clove garlic (1 to 2 cloves), minced
1 1/2 teaspoons basil (optional)
Servings: 15
1. In large bowl, combine 3 cups flour, undissolved yeast, and salt. Stir very warm water, 1/4 cup olive oil and olives into dry ingredients; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Heat remaining 3 tablespoons olive oil and garlic over medium heat for 1 minute or until fragrant. Remove from heat and stir in basil. Grease 12-cup (10-inch) pan with small amount of garlic oil.
3. Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip balls garlic oil and arrange in pan, making 2 layers of balls. Drizzle any remaining garlic oil over balls. Cover with oiled plastic wrap; refrigerate for 2 to 24 hours.*
4. Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at 375ºF for 35 to 45 minutes or until done. Let cool in pan on rack for 20 minutes. Invert onto rack to cool completely.
Yield: 1 loaf
Notes: *To bake immediately: Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake as directed.
