Chipotle Olive Bread

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This was a delightfully nostalgic bread (for me: olives in bread is kind of late 90s early 2000s)
It was easy and turned out really well. I'm trying to be more frugal, so this is a great way to use up old jalapeno peppers, LOL
Original: http://www.canadianliving.com/food/recipe/chipotle-olive-bread
Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeno pepper), this is a tasty savoury bread. If you don't have a chipotle, use a fresh or pickled jalapeno instead.

pinch granulated sugar
3/4 cup (175 ml) warm water
2 1/2 tsp (12 ml) active dry yeast
3/4 cup (175 ml) milk
1/4 cup (50 ml) extra-virgin olive oil
1 tbsp (15 ml) chipotle pepper (used a bit of chili powder and finely diced jalapenos)
4 1/4 cups (105 ml) all-purpose flour
1 tsp (5 ml) salt
1/2 cup 125 ml) green olive
cornmeal

In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.

Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, 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, about 1-1/2 hours.

Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball. Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.

Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C). Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in centre of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack. (Make-ahead: Store in plastic bag at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)

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