Caper olive bread

Ingredients

Quantity		Ingredient
1	cup	WATER; (1-1/3 C.)
2	tablespoons	OLIVE OIL; (3 T.)
⅓	cup	Fresh PARSLEY; (1/2 C.)
2	teaspoons	SUGAR; (1 T.)
1	teaspoon	SALT; (1-1/2 tsp.)
1½	cup	Whole-Wheat Flour; (2 C.)
1½	cup	Bread FLOUR; (2 C.)
1½	teaspoon	YEAST; (2-1/2 tsp)
⅓	cup	CAPERS; (1/2 C.)
⅓	cup	Pitted GREEN OLIVES; (1/2 C.)

Directions

FOR 1 LB LOAF

Bake Accord to Manuf. Instruct. Add OLIVES and CAPERS five minutes before the final kneading is finished. Recipe by: The Bread Machine Cookbook, Melissa Clark Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@...> on Aug 23, 1997

Related recipes

• Greek olive bread
• Italian olive bread
• Olive & mint bread
• Olive bread
• Olive bread #2
• Olive bread (from my garden)
• Olive bread i
• Olive bread palio
• Olive bread part 1
• Olive bread part 2
• Olive bread ring
• Olive country bread
• Olive damper bread
• Olive focaccia
• Olive ladder bread
• Olive pizza bread
• Olive-and-rosemary bread
• Olive-caper spread
• Olive/caper spread
• Tuscan olive bread