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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