French Bread & Olive Tapenade

French Bread

Ingredients

2 cups warm water

1 tbsp yeast

3 tbsp sugar

1 tsp salt

6 cups flour

1 egg, for egg wash

Directions

In a glass measuring cup or batter bowl, dissolve yeast, sugar & salt in warm water. Add 3 cups of flour to your food processor & ½ of the liquid mixture. If the dough is too dry to form a ball, add water 1 tbsp at a time until it forms a ball & rolls around the outside edge of the processor bowl. If the dough is too wet & sticky to form a ball, add a little flour.

Place dough in an oiled bowl & cover with a damp cloth towel. Let raise 45-60 minutes, until doubled in size.

Moosh it down with your hands so it's not puffy. Take it out of the bowl & let it rest while you get your baking pan ready. Oil baking stone with olive oil & then sprinkle with cornmeal.

Divide your dough in half. Form each half into a baguette & place on the prepared stone or pan. Cut diagonal slits about every 2 inches. Mix 1 egg with an equal amount of water, then brush it onto your bread. Cover the entire surface including top, sides & slits.

Let sit until doubled in size or bake immediately at 400* until golden brown, approximately 30-35 minutes. Cool on rack at least 10 minutes before slicing.

Makes 2 loaves.

Olive Tapenade

Ingredients

1 jar green olives stuffed with garlic (or any green olives)

1 can large black olives

4 tbsp olive oil

1 lime, juiced into olive mixture

2 cloves garlic, pressed

Directions

Mix all ingredients in food processor until it forms a coarse paste. If you don't have a food processor, finely chop olives & mix all ingredients in a bowl.

Slice the French Bread, spread with Olive Tapenade & enjoy!