Ingredients
6 to 8 cups bread flour2 tablespoons sugar2 packages (1/4 ounce each) active dry yeast4 teaspoons salt3 cups water1/3 cup olive oil1 jar (8 ounces) pitted Greek olives, drained and sliced1/2 cup oil-packed sun-dried tomatoes, chopped
Preparation
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in olives and tomatoes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a loaf. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
