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Olive Bread

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 1 loaf, 12 servings (serving size: 1 slice)

Ingredients

  • 1 (1-pound) loaf frozen white bread dough
  • 1/2 cup chopped pitted kalamata olives
  • 1 1/2 teaspoons dried rosemary
  • Cooking spray
  • 1 large egg white, lightly beaten

Nutrition Information

  • calories 96
  • caloriesfromfat 18 %
  • fat 1.9 g
  • satfat 0.5 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 3.3 g
  • carbohydrate 16.4 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 226 mg
  • calcium 27 mg

How to Make It

  1. Thaw dough in refrigerator for 12 hours.

  2. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

  3. Preheat oven to 375°.

  4. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.