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Olive Bread

Yield 1 loaf, 12 slices (serving size: 1 slice)
Here, we've filled thawed bread dough with a flavorful olive paste. The resulting savory bread is perfect with soup or a salad.

Ingredients

  • 1 (1-pound) loaf frozen white bread dough
  • 1/2 cup pitted kalamata olives
  • 3 tablespoons capers
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried thyme
  • 4 canned anchovy fillets
  • 2 garlic cloves, peeled
  • Cooking spray

Nutrition Information

  • calories 163
  • caloriesfromfat 17 %
  • fat 3 g
  • satfat 0.5 g
  • monofat 1 g
  • polyfat 1.3 g
  • protein 5.7 g
  • carbohydrate 28.4 g
  • fiber 1.1 g
  • cholesterol 1 mg
  • iron 1.7 mg
  • sodium 423 mg
  • calcium 46 mg

How to Make It

  1. Thaw dough in refrigerator 12 hours.

  2. Combine olives and next 5 ingredients (olives through garlic) in a food processor; process until well-blended.

  3. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Spread olive mixture onto dough, leaving a 1/2-inch border. Starting from short end, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  4. Preheat oven to 375°.

  5. Uncover and bake at 375° for 25 minutes or until lightly browned. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.