Olive Cheddar Overnight Bread

I'm going to be honest with you - that's why I'm calling this "overnight" bread.  You'll find variations called "No-Knead" but my theory is that they are trying not to frighten you away. A 12-18 hour rise is not for the weary, the procrastinator, or those who still find Wonderbread a kitchen staple (no judgement).

But I promise you will not be dissapointed - it is entirely worth the wait. If it wasn't that good I doubt people would have continued to make it this way.

Now, I've adapted this recipe from good ol' Martha Stewart http://www.marthastewart.com. Think anything you want of her, but she really does know what she is doing... sometimes. Don't get me wrong, I've had more than one kitchen flops following her lead. But I keep going back for more of her guidance and this time it was totally worth the risk.

The real question is DO YOU LOVE OLIVES? DO YOU LOVE CHEESE? I'm a regular at the olive bar at the BigY and lately I've been trying different kinds.  And if you've been reading along, you probably already know my feelings on cheese (I love it - it ranks right up there below coffee). So I'm happy to wait the 12 - 18 hours for this delicious concoction.

Ingredients
3 c. all-purpose flour **
1 tsp salt (don't skimp!)
1 tsp yeast (that's about half a packet)
1 1/2 c. cool water (55˚F - 65˚F)
1 c. chunked extra-sharp cheddar cheese (I like Vermont, personally)
1 c. pitted olives, halved (I did not use the kind from a can, that's up to you)
                 I used:
                 About 1/2 c. pitted green olives marinated in garlic (from the olive bar)
                 About 1/2 c. various pitted black olives including Kalamatta (my favorite)

**A few notes about flour: I love experimenting with different kinds of flours. There are so many! But sometimes it's better not to risk it. In this case, I think you'll find a better texture/taste with standard all-purpose flour. I like to mix-and-match as much as the next amateur but this is neither the time nor place.

1. Get this baby out (or not, it's not really necessary, just mix in something you won't need for the next 12-18 hours). Since I live in the woods now, my mixer has been my best friend (sorry Nik!). Add flour, salt, yeast and combine thoroughly (no need to proof the yeast for this one). Add olives and cheese and gently coat with flour with a wooden spoon or your hands. Add 1 1/2 c. water, slowly. Mix gently with the wooden spoon until wet, sticky dough forms (~30 seconds) - adding more water when necessary. Cover with plastic and let sit in a room-temperature place 12 - 18 hours. (I only let mine sit 12 hours, I couldn't wait any longer).

2. When dough has doubled in size, and is puffy and sticky and beautiful, carefully remove from bowl onto floured surface.

3. With extra-floured hands shape dough into a round by stretching and tucking dough under. Remove to parchment paper with seam tucked under. Cover loosely and let rise AGAIN! (I know!) 1-2 hours, until doubled in size.

4. About 10 minutes prior to your dough being finished, get your dutch oven out of hiding (I know, I bet you thought you wouldn't see this guy again until fall). Preheat your oven to 450˚F and place the dutch oven inside (MAKE SURE that your dutch oven is rated for this temperature, it may or may not be depending on if it is enameled).

5.  When oven has preheated, CAREFULLY remove dutch oven from the oven with heavy-duty pot holders. Spray with non-stick spray. Invert dough into dutch oven so that it is seam-side up. Lid, and place in oven for 25 minutes.

6. Uncover, and continue baking 15 to 30 minutes until exterior is a golden brown. (I realize that's a big window, obviously Martha was trying to leave room for error - mine was in the oven 20 minutes).

Remember, patience is a virtue!