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Spanish Country Bread Starting this rustic bread with a poolish (pronounced pool -ish), a wet sponge, makes the texture firm and the crust chewy. Green olives and Spanish spices tease the palette. Add a hard cheese and a slice of fresh tomato and - yes, you have a wonderful treat. Makes 1 loaf Oven 400ºF Step One - Olive mixture 1 Tbsp. Olive oil 1 cup sliced green Olives 1 tsp. dried Oregano 1 tsp. Red Pepper flakes 1 tsp cracked Black Pepper Combine ingredients and refrigerate overnight.   ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast

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Step Two - Poolish 1/2 cup Bread flour 1/4 cup Water (110º - 115ºF) pinch SAF Gourmet Perfect Rise Yeast Place yeast in water. Add flour and blend until smooth. Place in a covered container; let set at room temperature for 4 to 6 hours or in the refrigerator overnight. (This can be done at the same time as the olve mixture) ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast

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Step Three - Dough 7/8 cup Water (room temperature) 1 tsp SAF Gourmet Perfect Rise Yeast Poolish 3 cups bread flour 1/2 tsp Salt Place yeast in water, blend thoroughly then add to poolish. Add 2 cups bread flour and salt. Stir by hand for 1 to 2 minutes. Add olive mixture and enough remaining flour to form a soft dough ball. On a lightly floured surface, knead approximately 4 to 6 minutes. Place dough in a covered container until dough tests ripe about 1 hour. Punch down dough and let rest about 30 minutes. Round loaf tightly and place in a lightly greased 8-inch pie pan. Allow to rise until indentation remains after lightly touching side of loaf, about 45 to 60 minutes. With a sharp knife, make several slits in top using a design of your choosing. Bake at 400ºF for 35 to 40 minutes until lightly brown. ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast