Olive Country Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Moroccan | Bread machi, Breads, Low fat | 1 | Servings | |
INGREDIENTS
| 1 | c | WATER, 1-1/3 C. |
| 2 | T | Lard, 3 T. or OLIVE OIL |
| 2 | t | SUGAR, 1 T. |
| 1 | t | SALT, 1-1/2 tsp. |
| 1 | T | Dried ROSEMARY, 1-1/2 T or |
| 3 | T | 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 | t | YEAST, 2-1/2 tsp. |
| 2/3 | c | Olives, Pitted 3/4 C |
| Moroccan or other | ||
| goo-quality black olives |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1588
Calories From Fat: 131
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 3125.4mg
Potassium: 519mg
Carbohydrates: 309.9g
Fiber: 15.4g
Sugar: 9.5g
Protein: 47.2g