INGREDIENTS

INSTRUCTIONS

In large bowl, sprinkle yeast into 1/2 cup water. Stir in the sugar
and let mixture stand until foamy--about 5 minutes.  With wooden spoon,
beat 3 1/2 cups flour, remaining 1 1/2 cups water,  and the olives,
rosemary, and salt into yeast mixture until combined.  Turn dough out
onto lightly floured surface. Knead dough, adding  remaining flour as
mecessary to prevent sticking, until smooth and  elastic--about 10
minutes.  Wash, dry, and lightly oil mixing bowl. Place dough in oiled
bowl,  turning to bring oiled side up. Cover with clean cloth; let
dough  rise in warm place until double in size--about 1 1/2 hours.
Lightly grease 2 baking sheets. Divide dough into quarters; shape each
quarter into 8- by 3-inch loaf. Place 2 loves on each greased sheet;
cover loosely with clean cloth and let rise in warm place until  double
in size--about 40 minutes.  Heat oven to 400øF. When loaves have
doubled, brush tops with olive  oil. Bake 25 to 30 minutes or until
lightly browned and loaves sound  hollow when tapped on top. Cool in
wire rack at least 10 minutes  before serving.  NOTES : Diners at Cafe
Juanita look forward to the warm, fresh-baked  loav= es of this
herb-and-olive-flecked bread, one of the  restaurant's specialt= ies.
Recipe by: Country Living  Posted to recipelu-digest by Nesb2
<Nesb2@aol.com> on Mar 1, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 560
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 374.1mg
Potassium: 144.8mg
Carbohydrates: 106.4g
Fiber: 3.7g
Sugar: 6.7g
Protein: 16.5g