Country Style Olives White Bread

Directions

• 1. In mixing bowl, add 1 cup warm water, 1/2 cup warm milk, 1 tbsp sugar, 1 & 1/4 tsp salt, 1 tbsp oil and mix well. Sprinkle yeast over the mixture and let it foam for 10 minutes undisturbed.
• 2. Add 2 cups of all-purpose flour and knead at slow speed till dough comes together, adding 1/4 cup flour at a time to a total of 3 cups. Dough should neither be very sticky nor very dry. Transfer dough to a flour dusted board and knead the dough for 6 to 7 minutes with stretch and roll actions Or knead with machine with dough hook attached for 5 minutes on high speed. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil on dough. Cover and leave at warm place to rise for 2 hours (till it doubles in size.)
• 3. Transfer the dough to flour dusted work surface. Gently stretch or roll it to make a 10-12 inch long rectangle. Spread roughly chopped olives on the top.
  4. Fold the rectangle lengthwise as shown in the picture, sealing in the chopped olives.
• 5. Further fold the rectangle from half in U shape with seam side down.
  6. Twist the U shape dough three times.
• 7. Transfer the twisted dough to an 9" bread loaf pan. I have used non-stick pan.
  8. Preheat oven at 350 degree F. Dust the top with 1 tsp dry all purpose flour. Cover with dry kitchen towel and let it rise at room temperature for 1 hr or until dough is about 1 inch out of the loaf pan.
• 9. Bake in preheated oven in middle rack for 15 to 20 minutes, until top is nice light brown and bread sounds hollow when tapped at the bottom. Transfer bread to a cooling rack, let it cool completely before slicing. Toast it with some lite butter and enjoy!!