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Name: Rosemary And Olive Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 50 g Green olives; stoned and; 250 ml Warm water; (8fl oz); ; chopped (2oz); ; chopped (2oz); 90 ml Italian olive oil; (3fl oz); 500 g Bread mix; (1lb); 50 g Black olives; stoned and; 2 tb Fresh rosemary; chopped

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INGREDIENTS

50 g Green olives; stoned and
250 ml Warm water; (8fl oz)
; chopped (2oz)
; chopped (2oz)
90 ml Italian olive oil; (3fl oz)
500 g Bread mix; (1lb)
50 g Black olives; stoned and
2 tb Fresh rosemary; chopped

Servings

INSTRUCTIONS

Empty the bread mix into a warmed bowl, add the olive oil and warm water, mix together until a dough is formed. Transfer to a floured board and knead well for 2 minutes, then add the olives and rosemary, continue kneading until they are incorporated into the dough. Oil a 500g (1lb) loaf tin and lay in the dough, cover with cling film and place in a warm place to prove for 20-30 minutes. Preheat the oven to 230 C, 450 F, Gas Mark 8. Once the dough has doubled in size, remove the cling film and bake in the oven for 30 minutes. Remove from the oven and test by tapping the base of the loaf, a hollow sound means it is cooked. NOTES : This fragrant bread is best served while still slightly warm.

NOTES

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Nutrition

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Serving Size: 1 Serving (100g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.