Olive Bread

• 1 (1-pound) loaf frozen white bread dough
• 1/2 cup pitted kalamata olives
• 3 tablespoons capers
• 3 tablespoons fresh lemon juice
• 1 teaspoon dried thyme
• 4 canned anchovy fillets
• 2 garlic cloves, peeled
• Cooking spray

1. Thaw dough in refrigerator 12 hours.
2. Combine olives and next 5 ingredients (olives through garlic) in a food processor; process until well-blended.
3. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Spread olive mixture onto dough, leaving a 1/2-inch border. Starting from short end, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place (85u0b0), free from drafts, 2 1/2 hours or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
4. Preheat oven to 375u0b0.
5. Uncover and bake at 375u0b0 for 25 minutes or until lightly browned. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

frozen white bread, olives, capers, lemon juice, thyme, anchovy fillets, garlic, cooking spray

Taken from www.myrecipes.com/recipe/olive-bread (may not work)