Olive Bread
Marsha Costuros
ingredients
- 1 cup warm water 110-115
- 1 Tbs active dry yeast
- 3-3 1/2 cups whole wheat flour
- 1 tsp olive oil
- 1 onion chopped
- 36 small black olives pitted and chopped
- 1 tsp salt
- 1/2- 1 tsp dried Rosemary or Sage (optional)
directions
- 1
Mix water and yeast -proof 5-10 min
- 2
Add 1 cup flour and beat well -3 min.
- 3
Heat oil and cook onions -5 min.
- 4
Add to dough.
- 5
Stir in olives , salt and rosemary.
- 6
Turn out onto floured counter and knead.
- 7
Coat bowl with oil.
- 8
Cover 1 hour -80-85 degrees
- 9
Punch and knead, shape into round loaf.
- 10
Place on baking sheet.
- 11
Cover and let rise 40 min.
- 12
Preheat oven to 375.
- 13
Dust top with flour.
- 14
Bake 40 min.
notes
per slice -120 cal,3grams fat,23.6 carbs, 4.3 fiber.
Source: Marsha Costuros
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