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Olive Pinwheel Bread

breads

2 teaspoons active dry yeast
2/3 cup warm water
4 teaspoons olive oil
1 teaspoon salt
1 2/3 cups all-purpose flour
1/3 cup whole wheat flour
1/2 cup black olives; pitted
2 cloves garlic
1/4 teaspoon pepper
cornmeal
1 egg white

In bowl, sprinkle yeast over warm water; let stand for 3 minutes. Mix in oil and salt. With wooden spoon, gradually stir in all-purpose and whole wheat flours to form stiff. dough, mixing with hands if necessary. Turn out dough onto lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-- Free place until doubled in bulk, lie to 2 hours. Punch down dough. Knead lightly for 30 seconds; form into ball. Let rest for 30 minutes. In food processor, pure olives, garlic and pepper until a fairly smooth paste. Roll out dough to 18- x 12-inch rectangle. Spread with olive paste, leaving 1-inch border at each long side. Starting at long side, roll up into log; pinch seam to seal. Place, seam side down, on cornmeal-dusted baking sheet. Lightly beat egg white with 2 teaspoons water; brush over loaf. Bake in centre of 400°F oven until golden and loaf sounds hollow when tapped on bottom, about 20 minutes. Let cool on rack for at least 5 minutes before slicing.

Contributor: Canadian Living Magazine, August, 2001

Yield: 1 loaf, 16 slic

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