Garlic Olive Swirl Bread
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This soft bread with a chewy crust and delightful swirl of garlic, olives, and cheese will be the talk of your charcuterie board! Makes two small baguette-type loaves.
Ingredients
  • ¼ cup warm water
  • ½ teaspoon sugar
  • 1 package active-dry yeast
  • 1 bottle (12 oz.) beer. I used Pumpkin Ale
  • 1 tablespoon olive oil
  • 3½ - 4 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon butter, melted
  • 1 cup grated cheese - cheddar is great, or add in some strong cheese too (Asiago, Parmesan, Romano).
  • 1 cup chopped olives (A mixture of green, black, Kalamata)
  • 3 large cloves garlic, minced
Instructions
  1. In a small bowl, combine warm water, sugar, and yeast. Allow yeast to soften 5 minutes, or until bubbly.
  2. In a small pan, gently warm beer on low heat just until lukewarm.
  3. In a large bowl, combine yeast mixture, beer, and olive oil.
  4. Add 3½ cups bread flour and salt. Mix with dough hook for 3 minutes. If the dough is still very sticky, gradually add additional flour until just slightly tacky to the touch. Continue to knead by machine for another 3 minutes. (If kneading by hand, after stirring in the 3½ cups flour, drop dough onto well-floured surface and knead 8 minutes.)
  5. Place dough in greased bowl, turning to coat the dough. Cover and allow to rise until double, approximately 1 hour.
  6. Punch dough down and roll into a 9x18 rectangle. Brush lightly with melted butter. (You won't use it all. Save some for the top of the baked bread, for a softer crust.)
  7. Sprinkle the cheese, olives, and garlic on the dough and roll up from the long side. Pinch the seam and ends to seal. Cut the roll in the middle, creating two long loaves.
  8. Pinch the cut ends closed, and roll each loaf gently to achieve an even size.
  9. Place both loaves on prepared sheet and let rise for about 90 minutes, or until they feel puffy. (They won't double but should come close.) Slash the tops several times with a very sharp knife or razor blade.
  10. Place pan of water on lower rack of the oven. Heat oven to 450 F.
  11. BE VERY CAREFUL WHEN YOU OPEN THE OVEN. THE STEAM IS HOT!
  12. Bake approximately 25 minutes, or until bread is rich golden brown. Brush with butter for a softer crust. Cool on rack.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5927