Olive Bread
- 1 (1-pound) loaf frozen white bread dough
- 1/2 cup chopped pitted kalamata olives
- 1 1/2 teaspoons dried rosemary
- Cooking spray
- 1 large egg white, lightly beaten
- Thaw dough in refrigerator for 12 hours.
- Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in size.
- Preheat oven to 375u0b0.
- Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375u0b0 for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.
frozen white bread, olives, rosemary, cooking spray, egg white
Taken from www.myrecipes.com/recipe/olive-bread-0 (may not work)