MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole-Wheat Olive Ring
Categories: Breads
Yield: 1 Loaf

1 tb Yeast
1 1/2 c Whole wheat flour
1 c Water; warm
2 c Unbleached flour;
- up to 2 1/2 c
2 tb Sugar
1 Egg
3/4 ts Salt
1/2 c Ripe olives; chopped
1/4 c Butter; melted
Olive oil

In a large bowl, sprinkle yeast over warm water and let stand for 5
minutes to soften. Stir in sugar, salt and butter with a wooden
spoon. Add whole wheat flour and 1 cup of unbleached flour; mix to
blend, then beat for 5 minutes to develop gluten. Beat in egg, then
stir in 1 cup more flour to make a soft dough.

Turn the dough out onto a floured board and dust lightly with flour.
Knead about 10 minutes, adding flour as necessary to make dough
smooth and elastic. Place in a greased bowl; turn dough to grease
top. Cover let rise in a warm place until doubled, about an hour.

Punch dough down, turn onto a floured surface and knead in olives.
Divide dough into 8 equal portions; knead each into a ball. Put into
a greased 9-inch round pan, spacing evenly around the inside edge.
Brush tops of balls with olive oil. Cover lightly and let rise until
nearly doubled, 35 to 40 minutes.

Heat oven to 400 F and bake for 25 to 30 minutes, or until well
browned. Remove loaf from pan and pull apart to serve hot, or let
cool on wire rack.

Recipe by Sunset Magazine

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