| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
Bread machi, Breads, Low fat |
1 |
Servings |
INGREDIENTS
| 1 |
c |
WATER; (1-1/3 C.) |
| 2 |
tb |
Lard; (3 T.) or OLIVE OIL |
| 2 |
ts |
SUGAR; (1 T.) |
| 1 |
ts |
SALT; (1-1/2 tsp.) |
| 1 |
tb |
Dried ROSEMARY; (1-1/2 T) or |
| 3 |
tb |
Fresh rosemary; (1/4 cup) |
| 1 1/2 |
c |
Whole-wheat FLOUR; (2 C.) |
| 1 1/2 |
c |
Bread FLOUR; (2 C.) |
| 1 1/2 |
ts |
YEAST; (2-1/2 tsp.) |
| 2/3 |
c |
Olives; Pitted, (3/4 C) |
|
|
Moroccan or other goo-quality black olives |
INSTRUCTIONS
FOR 1 LB LOAF (1-1/2
Bake accord. to Manuf. Instruct. Add OLIVES five minutes before the final
kneading is finished.
Recipe by: The Bread Machine Book, Melissa Clark Posted to MC-Recipe Digest
V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug 23, 1997
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