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 I Olive Mixture 1 tablespoon olive oil 1 cup sliced green olives 1 teaspoon dried oregano 1 teaspoon red pepper flakes 1 teaspoon cracked black pepper Combine ingredients and refrigerate overnight Step II Poolish 1/2 cup bread flour 1/4 cups water (110º to 115º F) 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 olive mixture.) Step III Dough 7/8 cup water (room temperature) 1 teaspoon SAF Gourmet Perfect Rise Yeast Poolish 3 cups bread flour 1/2 teaspoon 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