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Kalamata Olive Bread
Recipe By : Lynn Webb
Serves : 12
3 cups bread flour
4 ounces greek olives -- pitted and chopped
2 tablespoons oregano -- fresh, chopped
2 tablespoons basil -- fresh, chopped
1 tablespoon extra virgin olive oil
1 ounce grated romano cheese
1 ounce provolone cheese -- grated
1 cup warm water -- scant
2 tablespoons sugar
1 tablespoon buttermilk, dried
1 tablespoon vinegar
2 teaspoons wheat gluten
1 tablespoon yeast -- rapid rise
Prepare according to your bread machines general directions for variety bread, reserving
2 ounces of the olives until just before the second kneading.
This is also good if fixed on the extended bake setting (7 or 9 hours). It forms
a thick, rich crust when prepared this way.
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Per serving : 193 Calories; 6g Fat (27% calories from fat); 6g Protein; 29g Carbohydrate; 5mg Cholesterol; 114mg Sodium
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