Olive Bread

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 13%
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.2g
  • Carbohydrate: 23.3g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 158mg
  • Calcium: 30mg

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

  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.
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