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Olive Rosemary Bread

This healthy recipe comes from NDSU Extension Service.


• 2 ¼-ounce packages active dry yeast

• 2 cups lukewarm water (115 F), divided

• 2 teaspoons table salt

• 6 cups bread flour, divided

• 2 teaspoons dried rosemary, crumbled

• 1 cup chopped kalamata olives

• 1 large egg white

• 1 tablespoon water

• coarse salt


In a small bowl, proof the yeast in 1 cup of the water for five minutes or until the mixture is

foamy. In another small bowl, dissolve the table salt in the remaining 1 cup water. In a large bowl

stir together the yeast mixture, the salt water, 4 cups of the flour and the rosemary until a dough

is formed. Turn the dough out onto a floured surface and knead in the olives and enough of the

remaining 2 cups of flour to form a slightly sticky dough. Continue kneading for 10 minutes, form

dough into a ball, and transfer it to a lightly oiled bowl, turning it to coat it with the oil. Let the

dough rise, covered with plastic wrap, in a warm place for an hour, or until double. Punch dough

down, let it rest for 10 minutes and then shape it into a 16-inch-long loaf. Transfer the loaf to a

lightly oiled baking sheet and let it rise uncovered in a warm place for an hour, or until double.

Make four 1/4-inch-deep slashes in the top of the loaf and brush the loaf with a glaze, made by

beating the egg white with 1 tablespoon water. Sprinkle the loaf with the coarse salt and bake it

in the middle of a preheated oven at 425 F for 15 minutes. Reduce the temperature to 350 F and

bake the loaf for 30 minutes more, or until it sounds hollow when tapped. Transfer the loaf to a

rack and let it cool.

Makes 1 loaf or 18 servings.

Per Serving: about 180 calories and 1.6 grams (g) of fat.

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