On a chilly fall or winter day, apple pockets are the ideal treat: warm, delicious, and scented.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 50 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 8 |
| Yield: | 2 olive and onion loaves |
Ingredients
- 2 (.25 ounce) packages rapid rise yeast
- ½ cup warm water
- 2 tablespoons extra-virgin olive oil
- 2 large red onions, diced
- 7 cups bread flour
- 1 ½ teaspoons salt
- ½ teaspoon white sugar
- ¼ cup chopped fresh dill
- ¼ teaspoon garlic powder (Optional)
- 2 cups pitted kalamata olives, chopped
- 1 ¾ cups warm water
Instructions
- Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
- Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don’t tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 450 degrees F (230 degrees C).
- Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.
- Fresh dill is used in this recipe but rosemary, parsley, mint or cilantro would be a delicious substitute.
- Try substituting oil-packed sun-dried tomatoes for the onions.
Reviews
The best rustic style bread we have ever eaten!!!!!
Great bread recipe, first time managed to have perfectly baked bread without raw inside!
I halfed the recipe as the original recipe makes A LOT of bread. I also would decrease the oven temp as it took less than 40 minutes for my bread to cook at 450. Otherwise, great recipe – I’ve done it twice with the options (tomato, rosemary, etc) and it has turned out great!
I halfed the recipe as the original recipe makes A LOT of bread. I also would decrease the oven temp as it took less than 40 minutes for my bread to cook at 450. Otherwise, great recipe – I’ve done it twice with the options (tomato, rosemary, etc) and it has turned out great!
bake at 350. Not 450. My bread was “done” in twenty minutes. I think next time I’ll try 350 instead. Good flavor, wowweeee does it make a lot of bread. These are giant loaves! Next time I’ll make 4 smaller loaves instead of 2 bigees.
Nice recipe, went as per original recipe but I think next time I will try adding sun-dried tomatoes.
This is very good bread, though I found the dough VERY sticky and had to add quite a bit more flour to get it workable. I used green greek olives and added some sundried tomatoes at the submitter’s suggestion. I think I would use darker olives next time so you can see them better. We had this with greek lamb stew, which went really nicely. I’m going to use the second loaf for muffeletta sandwiches – yum! Thanks for the recipe!
outstanding with cheese and white wine dried tomatoes instead of onions perfect