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Showing 1-3 of 3
on September 21, 2010
Awesome recipe. Basic and delicious. I used olives in oil and garlic from the deli section of the grocery and added the garlic from them and used the oil they came in. Delicious.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By zaar mate
on June 10, 2010
Made this last night and it was yummy! I loved the texture. I used about 3/4 cup white whole flour and 1/4 wheat germ for 1 cup of the bread flour. I also used kalamata olive oil instead of the vegetable oil and baked it on a stone. I will definitley make this again. Thanks so much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 09, 2010
Very easy and delicious. I did have to add in about 1/3 of flour after adding in the olives (I used kalamata) because the moisture from the olives started turning the dough into a mess, so I think next time I will drain them very very very well rather than draining and kinda sorta patting dry as I did this time. This bread needs no butter or anything to be delicious, however, it is very good for dipping in olive oil with fresh ground black pepper! We had with lemon chicken pasta! Thanks for posting! Made for ZWT6 for The Queens of Quisine!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (802 g)
Servings Per Recipe: 1