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Olive Bread

Yield 16 servings (serving size: 1 slice)

Ingredients

  • 1 package dry yeast
  • 2 teaspoons sugar
  • 1/2 cup warm water (105° to 115°)
  • 3 cups bread flour, divided
  • 1/2 cup cornmeal
  • 3/4 cup plain fat-free yogurt
  • 1/2 cup chopped green olives
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 3/4 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 127
  • caloriesfromfat 13 %
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 0.9 g
  • polyfat 0.4 g
  • protein 4.2 g
  • carbohydrate 23.3 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 158 mg
  • calcium 30 mg

How to Make It

  1. Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes.

  2. Combine yeast mixture, 1 1/2 cups flour, cornmeal, yogurt, olives, oil, rosemary, and salt in a large bowl. Beat at medium speed of a mixer until blended. Add 1 1/2 cups flour; stir until a soft dough forms.

  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  4. Punch dough down; turn out onto a lightly floured surface. Let rest 5 minutes. Knead lightly. Roll into a 14 x 7-inch rectangle. Roll up starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.

  5. Preheat oven to 375°.

  6. Uncover dough; bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

  7. Bread Machine Variation: Follow manufacturer's instructions for placing all dough ingredients in bread pan. Select cycle; start bread machine.