Olive country bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | WATER; (1-1/3 C.) |
| 2 | tablespoons | Lard; (3 T.) or OLIVE OIL |
| 2 | teaspoons | SUGAR; (1 T.) |
| 1 | teaspoon | SALT; (1-1/2 tsp.) |
| 1 | tablespoon | Dried ROSEMARY; (1-1/2 T) or |
| 3 | tablespoons | Fresh rosemary; (1/4 cup) |
| 1½ | cup | Whole-wheat FLOUR; (2 C.) |
| 1½ | cup | Bread FLOUR; (2 C.) |
| 1½ | teaspoon | YEAST; (2-1/2 tsp.) |
| ⅔ | cup | Olives; Pitted, (3/4 C) |
| Moroccan or other goo-quality black olives | ||
Directions
FOR 1 LB LOAF (1-½
Bake accord. to Manuf. Instruct. Add OLIVES five minutes before the final kneading is finished.
Recipe by: The Bread Machine Book, 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 & thyme bread
- Olive and thyme bread
- Olive batter bread - country living
- Olive bread
- Olive bread #2
- Olive bread (from my garden)
- Olive bread - country cooking
- Olive bread - electric bread
- Olive bread i
- Olive bread palio
- Olive bread part 1
- Olive bread part 2
- Olive bread ring
- Olive pizza bread
- Olive-and-rosemary bread
- Olive-and-rosemary bread - country living
- Tuscan olive bread