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Here, we've filled thawed bread dough with a flavorful olive paste. The resulting savory bread is perfect with soup or a salad.

Robin Vitetta Miller
Recipe by Cooking Light January 2001

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Recipe Summary

Yield:
1 loaf, 12 slices (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw dough in refrigerator 12 hours.

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  • Combine olives and next 5 ingredients (olives through garlic) in a food processor; process until well-blended.

  • Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Spread olive mixture onto dough, leaving a 1/2-inch border. Starting from short end, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  • Preheat oven to 375°.

  • Uncover and bake at 375° for 25 minutes or until lightly browned. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Facts

163 calories; calories from fat 17%; fat 3g; saturated fat 0.5g; mono fat 1g; poly fat 1.3g; protein 5.7g; carbohydrates 28.4g; fiber 1.1g; cholesterol 1mg; iron 1.7mg; sodium 423mg; calcium 46mg.
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