Ingredients:
1 cup + 2 tbsp
2¼ tsp
1¼ tsp
1 tsp
1½ tsp
2¼ cups + 2 tbsp
¾ cup
¼ cup
1¼ tsp
¾ cup
¾ cup
1½ tsp
¾ tsp
½ tsp
1 tsp
1¾ cups
½ cup
3 tbsp
1 tsp
½ cup
extra virgin olive oil
salt
honey
active dry yeast
pitted Kalamata olives, halved
and blotted very well
county French Bread
with olives & rosemary
Directions:
1.
Kneading Blade. Click the Bread Pan in place in the Bread Maker.
2. Plug in the Bread Maker. Add halved olives to the Ingredient Dispenser. Press the MENU button to
select French Bread, COLOR: Medium, LOAF SIZE: 1 lb. or 1.5 lb. Press START/STOP to begin the
bread-making process.
3. At 8-10 minutes into the knead cycle, check the dough. It should feel tacky but not cling to your
1 lb 1.5 lb
4. When 10 beeps sound the end of the second rise check the dough. If doubled in size, press a
15-20 minutes. If the indentation holds and more than 15 minutes remain until baking starts,
5. When the Bread Maker cycle is complete, remove the Bread Pan from the machine.
Transfer the bread to a wire rack to cool completely before slicing. Unplug Bread Maker.
To blot the olives thoroughly, place in one layer between double
Serve accompanied by a dish of extra virgin olive oil for dipping.
C
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