Olive bread part 2 abm

Yield: 2 Loaves PREPA

Ingredients:

200 degrees F. Remove the bread to a rack to cool completely before

Instructions:

slicing. Alternative overnight yeast batter: 1 package fresh or dried yeast 1/4 cup tap water in a 1 cup measure 1/4 t sugar 1 cup all-purpose flour 1 cup water droplets more if needed Crumble or sprinkle the yeast over the water in the measure whisk in the sugar and let rise for several minutes until it begins to foam. Whisk it again then scrape into a 2 quart glass or plastic container. Whisk in the cup of flour then the water to make a mixture the consistency of pancake batter. Set uncovered at room temperature for several hours until it foams and produces bit heavy bubbles. Stir it up and leave overnight. May be used in place of the Silverton starter in any of her recipes. AHEAD OF TIME NOTE: If not to be used the next day cover and refrigerate. The batter will gradually turn into a sourdough; feed it and treat it in the same way as the finished Silverton starter. NOTES: The type of olives is important. If you do not use firm enough olives they will dissolve into the bread causing a muddiness of flavor and an excess of salt! I have a report of someone trying to use a DLC-7 SuperPro Cuisineart processor which was a disaster! The starter oozed out of the bottom and it wouldn't knead the amount of flour and starter that's in the recipe. I use the Kitchenaid for this recipe with great success. It takes longer to knead but is a much better alternative to a huge mess with the processor plus I didn't have to do the recipe in two batches. I kept the dough pretty wet so I used only about 6 - 6 1/2 cups of flour total.