Olive Bread

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield: 1 loaf, 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 18%
  • Fat: 1.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.3g
  • Carbohydrate: 16.4g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 226mg
  • Calcium: 27mg

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

  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.
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