Southwestern Olive-Pepper Bread

Source: California Olive Industry

Yield: 24 Servings

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Nutritional Information:
Nutritional Information

Ingredients

•	3 cups SYSCO Imperial California ripe olives, wedged

•	2 cups SYSCO Imperial red bell pepper, minced

•	1 Tbsp. SYSCO Casa Solana jalapeño pepper, minced

•	1 cup SYSCO Imperial scallion greens, minced

•	2 oz. warm water

•	2 Tbsp. SYSCO sugar

•	1/2 oz. SYSCO dry yeast

•	5-1/2 cups SYSCO flour

•	3 oz. SYSCO butter

•	2 cups SYSCO Wholesome Farms buttermilk

•	1 Tbsp. SYSCO Imperial/McCormick cumin, ground

•	4 tsp. SYSCO Imperial/McCormick salt

•	SYSCO all-purpose flour as needed

•	1 SYSCO egg, beaten

•	1 cup SYSCO Wholesome Farms milk

Preparation

1.	Combine ripe olive wedges, bell pepper, jalapeño and scallion greens in small bowl. Mix well. Reserve. Combine water, sugar and yeast. Stir well. Let rest until mixture bubbles lightly.

2.

Combine flour and butter in food processor with metal blade. Process until mixture is crumbly. Transfer to mixer bowl with dough hook attachment. Add buttermilk, cumin and salt along with reserved yeast mixture. Mix at slow speed until smooth and elastic, about 8 to 10 minutes. Add extra flour as needed if dough sticks to the dough hook. Transfer to oiled bowl. Cover and let rise until doubled, about 1 hour.

3.	Divide dough into two portions. Roll out into 8" x 14" rectangles. Portion half of reserved olive mixture over each rectangle. Roll tightly into 8" long cylinders. Place in oiled 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Cover and let rise until doubled.

4.	Mix egg and milk. Brush over loaves. Bake loaves in preheated 375ºF. conventional oven about 35 minutes. Remove from pans. Cool on wire racks.