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    Olive Bread


    Source of Recipe


    Cooking Light

    Recipe Introduction


    Bread Machine directions also.
    WW Points
    Makes 16 Servings

    1 package dry yeast
    2 teaspoons sugar
    1/2 cup warm water (105º to 115º)
    3 cups bread flour -- divided
    1/2 cup cornmeal
    3/4 cup plain fat-free yogurt
    1/2 cup chopped green olives
    1 tablespoon olive oil
    1 teaspoon dried rosemary
    3/4 teaspoon salt
    Cooking spray

    Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Combine yeast mixture, 1 1/2 cups flour, cornmeal, yogurt, olives, oil, rosemary, and salt in a large bowl. Beat at medium speed of a mixer until blended.

    Add 1 1/2 cups flour; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.

    Punch dough down; turn out onto a lightly floured surface. Let rest 5 minutes. Knead lightly. Roll into a 14×7-inch rectangle. Roll up starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.

    Place roll, seam side down, in a 9×5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk. Preheat oven to 375º. Uncover dough; bake at 375º for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

    Bread Machine Variation:
    Follow manufacturer's instructions for placing all dough ingredients in bread pan. Select cycle; start bread machine.

    Per 1 slice serving: 130 Calories; 2g Total Fat; (12% calories from fat); 4g Protein; 24g Carbohydrate; trace Cholesterol; 146mg Sodium; 1 g Fiber ++++ WWP: 3

 

 

 


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