Black Olive Bread
 
1-1/8 cup  fat-free milk
1/4 cup  olive oil
1 Tbsp  honey
2-1/2 cup  bread flour
1/2 cup  rye flour
1 Tbsp  plus 1 tsp. gluten
1/2 tsp  salt
2-3/4 tsp  bread-machine yeast
1 cup  pitted black olive pieces
 
place the ingredients, except the olives, in the bread-machine pan 
according to the manufacturer's instructions. set crust on medium and 
program for the french bread cycle; press start. (this recipe is not 
suitable for use with the delay timer.) the dough ball will be slightly 
sticky. halfway through knead 2, open the machine and add the olives. if 
you like big chunks of olives, press pause at the beginning of rise 1 
instead, remove the dough, pat into a rectangle, and sprinkle with the 
olives. roll up the dough and gently knead a few times to distribute the 
olives. return the dough ball to the machine and press start to resume the 
rising. when the baking cycle ends, immediately remove the bread from the 
pan and place it on a rack. let cool to room temperature before slicing. 
 
makes 1-1/2 pound loaf 
 
http://groups.yahoo.com/group/cook-books 
 
-- 
(ID: 13428) Mirror: rec.food.recipes: Mon, Apr 7, 2003


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