rosemary olive bread
Ingredients
Instructions
- Crumble yeast over 1/4 cup lukewarm water.
- Let stand a fee minutes, then stir until dissolved.
- Pour boiling water over shortening, salt, and sugar.
- Add 3/4 cup cool water and cool to lukewarm.
- Add yeast mixture to shortening mixture.
- Gradually beat in flour (using dough hook), then add rosemary and olives.
- Beat until dough pulls away from mixing bowl.
- Grease a large bowl.
- Place dough in bowl and turn once.
- Cover with a damp cloth and allow to rise until doubled, about 90 minutes.
- Punch down dough.
- Grease a large cookie sheet and form dough into two loaves, each about 12" long.
- Cover with damp cloth and allow to rise again, about 90 minutes.
- Preheat oven to 425.
- Make 3 knife cuts in each loaf.
- Brush well with beaten egg white.
- Bake 30 minutes.
- turn heat down to 350.
- Bake an additional 20 minutes.
Nutrition & Diet Analysis (per serving)
575
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).