Rating: 5 stars
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  • 1 Rating
Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

127 calories; calories from fat 13%; fat 1.8g; saturated fat 0.3g; mono fat 0.9g; poly fat 0.4g; protein 4.2g; carbohydrates 23.3g; fiber 0.7g; cholesterol 0mg; iron 1.5mg; sodium 158mg; calcium 30mg.
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