Pane Toscana with Green and Black Olives
Tuscan Bread is a staple in Northern Italy. It has been made for centuries, designed without the "taste" of salt to complement saltier foods. Use a combination of pitted green and black olives, any proportion you desire, as well as with any type of olive, imported or canned, oil-cured or brine-packed. The olives are meant to end up as small pieces evenly distributed throughout the dough.

1 1/2-pound loaf

1 1/3 cups water
2 2/3 cups bread flour
1/3 cup whole wheat flour
2 teaspoons gluten
1 3/4 teaspoons bread machine yeast
Pinch of sugar
Pinch of salt
2/3 cup pitted olives

2-pound loaf

1 3/4 cups water
3 1/2 cups bread flour
1/2 cup whole wheat flour
3 teaspoons gluten
2 1/4 teaspoons bread machine yeast
Pinch of sugar
Pinch of salt
3/4 cup pitted olives

Place the water, 1 cup of the bread flour, the whole wheat flour, the gluten, and the yeast in the pan according to manufacturer's instructions. Program for the Dough setting and mix for 5 minutes. Turn off the machine. Let the sponge rest in the machine for 1 hour. Add the remaining bread flour, sugar, and salt. Set the crust on medium and program for French Bread cycle; press Start. After the kneading cycle, reset, allowing the dough to be kneaded a second time and add the olives at the beginning of the second knead. The dough will be moist and a bit slack. This is okay. After the baking cycle ends, immediately remove the bread from the pan and place on a rack to cool to room temperature before slicing.