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Olive Bread

Ready In: 120 Minutes

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Serves 4

In a skillet, heat oil. Add onion and cook until soft. Let cool. Into a large bowl, sift flour. Stir in yeast and salt. Add 2 tablespoons of the cooking oil and mix in enough water to make a soft dough. Turn dough out onto a floured surface.
Knead dough thoroughly 10 minutes or until smooth and elastic. Knead in 1 tbsp of the cooking oil, the fried onion, reserving remaining oil, and chopped olives. Cut dough in half and shape into 2 round loaves. Place on lightly oiled baking sheets.
Cover with oiled plastic wrap and leave in a warm place 1 hour, or until doubled in size. Preheat oven to 350F (175C). Brush loaves with a little of the cooking oil. Bake loaves 30 to 40 minutes or until bottom of each sounds hollow when tapped. Brush tops of loaves with remaining oil. Return to the oven 2 minutes, then transfer to wire racks to cool.