Panera Bread: Kalamata Olive Bread

Makes 2 loaves
Prep Time: 10 Minutes
Inactive Time: 1 hour and 30 Minutes
Bake Time: 30 Minutes



Ingredients:
Starter:
1 cup warm water (95-105 degrees F)
2 teaspoons fresh yeast
1 cup all-purpose flour

Dough:
2/3 cup warm water
3 Tablespoons honey
4 teaspoons yeast
1/4 + 1 teaspoon vegetable shortening
4 3/4 cups all-purpose flour
1 tablespoon salt
Starter
1 3/4 cups kalamata olives, pitted

Directions:
1.) For the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

2.) For the dough, combine the water, honey, and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter, and olives. mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm,damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400 degrees F.

3.) Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth, and proof at room temperature for 30 minutes.

4.) Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are deep golden brown and the middle of the loaves is 190-200 degrees F.

5.) Remove the bread from the oven and cool for 30 minutes.