Rosemary Olive Bread Makes 1 loaf
2-1/2	teaspoons active dry yeast (1 package)
2	cups warm water (110° F.)
1/2	cup pitted and chopped black olives
5	cups bread flour, plus more for dusting
1	cup whole wheat flour
1	tablespoon chopped rosemary
2-1/2	teaspoons salt
In a bowl, sprinkle yeast over water, let mixture stand until bubbly, about 5 minutes. In a bowl of an electric mixer, combine olives, flours, rosemary, salt, and yeast mixture. Knead dough on medium speed until soft and smooth, 10-12 minutes. Transfer to a lightly floured surface and shape into a ball. Return dough to bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and let rise until doubled, 45-50 minutes. On a lightly floured surface, press dough flat; stretch sides of dough down and under to form a tight, round shape. Pinch seam underneath loaf closed. Place dough in floured round baker; dust top with flour. Cover with lid and let rise 30-40 minutes. Preheat oven to 400 degrees F. Using a serrated knife, cut a large, shallow X on top of loaf. Bake until loaf is golden and sounds hollow when tapped on bottom, about 1 hour.