Olive Bread

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield:

1 loaf, 12 servings (serving size: 1 slice)

Recipe from

Nutritional 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

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

Preparation

Thaw dough in refrigerator for 12 hours.

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.

Preheat oven to 375°.

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.

Note:

Marge Perry,

March 2002