Olive Bread

Submitted by dicentra

"Cooking Light"

 

• Ready In: 1hr 40mins
• Ingredients: 5
• Yields: 1 loaf

ingredients

• 0 frozen white bread dough
• 118.29 ml chopped pitted kalamata olive
• 7.39 ml dried rosemary
• cooking spray
• 1 large egg white, lightly beaten

directions

1. Thaw dough in refrigerator for 12 hours.
2. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle.
3. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray.
4. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
5. Preheat oven to 375°.
6. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white.
7. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.