Olive Bread

recipe

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

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.

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.

Preheat oven to 375°.

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

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