Olive Country Bread

Course : Breads
Serves: 1
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Ingredients:

--- 1 1/2 pound loaf: -- (1 pound size below)
1 1/3 cups water -- (1c)
3 tablespoons lard -- (or olive oil), (2t)
1 tablespoon sugar -- (2 tsp)
1 1/2 teaspoons salt -- (1 tsp)
1 1/2 tablespoons dried rosemary -- ( 1t) OR fresh 1/4 c -- (3t)
2 cups whole wheat flour -- (1-1/2 c)
2 cups bread flour -- (1-1/2 c)
2 1/2 teaspoons yeast -- (1-1/2 tsp)
3/4 cup pitted moroccan olives* -- (2/3 cup) (*or other good quality black olives)
 

Preparation / Directions:

Bake according to manufacturer's directions, adding olives during the raisin-bread cycle, or five minutes before the final kneading is finished. Bev in Mn. From a small paper book called "The Bread Machine Coobook" (what else?) by Melissa Clark. This is flaky, crusty bread is divine for picnics and other al fresco dining. Do use the lard if you are not watching your cholesterol too frantically; it imparts a lovely, characteristic nuttiness that really sets this bread apa

 

Nutritional Information:

2243 Calories (kcal); 49g Total Fat; (19% calories from fat); 70g Protein; 392g Carbohydrate; 37mg Cholesterol; 3232mg Sodium


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