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Olive Bread




Source of Recipe


Cooking Light YEAR: 2001 ISSUE: Jan/Feb PAGE: 81


Recipe Introduction


Here, we've filled thawed bread dough with a flavorful olive paste. The resulting savory bread is perfect with soup or a salad.


List of Ingredients





INGREDIENTS FOR 12 SERVINGS:
1 (1-pound) loaf frozen white bread dough
1/2 cup pitted kalamata olives
3 tablespoons capers
3 tablespoons fresh lemon juice
1 teaspoon dried thyme
4 canned anchovy fillets
2 garlic cloves, peeled
Cooking spray





Recipe



1. Thaw dough in refrigerator 12 hours.

2. Combine olives and next 5 ingredients (olives through garlic) in a food processor; process until well-blended.

3. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Spread olive mixture onto dough, leaving a 1/2-inch border. Starting from short end, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 2-1/2 hours or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

4. Preheat oven to 375 degrees.

5. Uncover and bake at 375 degrees for 25 minutes or until lightly browned. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 12 slices (serving size: 1 slice).

NUTRITIONAL INFORMATION: CALORIES 163 (17% from fat); FAT 3g (sat 0.5g, mono 1g, poly 1.3g); PROTEIN 5.7g; CARB 28.4g; FIBER 1.1g; CHOL 1mg; IRON 1.7mg; SODIUM 423mg; CALC 46mg