Kalamata Olive Bread

Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm grecian sun. From the panera bread cookbook.

To create the starter , combine the water and yeast in a medium mixing bowl.

Stir to dissolve the yeast fully.

Add the flour to the bowl and stir until the ingredients are fully incorporated.

Cover with a cloth and ferment the starter at room temperature for 30 minutes.

For the dough , combine the water , honey and yeast in the bowl of a stand mixer.

Stir to dissolve the yeast fully.

Add the shortening , flour , salt , starter and olives.

Mix on low speed until the dough is fully developed.

Remove the dough from the mixing bowl.

Divide the dough into 2 pieces weighing about 22 ounces each.

Set aside any remaining dough and freeze for future use.

Roll each piece of dough into a smooth ball.

Place the dough on the counter or in a proofing basket and cover with a warm , damp cloth to rest at room temperature for 30 minutes.

Preheat the oven to 400 f.

Form the dough into loaves and place them on the counter or in a proofing basket.

Cover the loaves with a warm , damp cloth.

warm water, instant yeast, all-purpose flour, honey, vegetable shortening, salt, bread, kalamata olives