Black Olive Bread Recipe
Servings: 12
Ingredients
- 1 1/8 c. fat-free lowfat milk
- 1/4 c. extra virgin olive oil
- 1 Tbsp. honey
- 2 1/2 c. bread flour
- 1/2 c. rye flour
- 1 Tbsp. plus 1 teaspoon gluten
- 1/2 tsp salt
- 2 3/4 tsp bread-machine yeast
- 1 c. pitted black olive pcs
Directions
- Place the ingredients, except the olives, in the bread-machine pan according to the manufacturer's instructions. Set crust on medium and program for the French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be slightly sticky. Halfway through Knead 2, open the machine and add in the olives. If desired big chunks of olives, press Pause at the beginning of Rise 1 instead, remove the dough, pat into a rectangle, and sprinkle with the olives. Roll up the dough and gently knead a few times to distribute the olives. Return the dough ball to the machine and press Start to resume the rising. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cold to room temperature before slicing.
- Makes 1 1/2 lb. loaf
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 341 | |
| Calories from Fat 209 | 61% |
| Total Fat 23.34g | 29% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 109mg | 5% |
| Potassium 98mg | 3% |
| Total Carbs 27.15g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.76g | 2% |
| Protein 6.18g | 10% |
