| 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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