GreekOliveBread < GuthrieFamily

---++ Greek Olive Bread
---+++ Ingredients
| *1 1/2 lb loaf* | * * | *2 lb loaf* |
| 1 cup plus 2 tablespoon | water (or reserved olive liquid plus water to measure) | 1 1/2 cup |
| 1 tablespoon | EVOO | 1 1/2 tablespoons |
| 2 tablespoons | sugar | 3 tablespoons |
| 1 tablespoon | salt | 1 1/2 tablespoon |
| 3 cups | bread flour | 4 cups |
| 2 teaspoons | yeast | 2 1/4 tsp |
| 1/2 cup | Kalamata or ripe olives -- pitted, and coarsely chopped | 3/4 cup |
---+++ Preparation
Place the ingredients, except olives, in the bread pan in the order listed. Process on the Fruits & Nuts cycle for the appropriate loaf size.

Add olives at the raisin/nut signal or 5 to 10 minutes before last
kneading cycle ends.

-- Main.JMagGuthrie - 04 Jun 2011

This topic: GuthrieFamily > WebHome > Recipes > GreekOliveBread
Topic revision: r3 - 2013-12-24 - JMagGuthrie