Olive Bread – a delicious recipe with active dry yeast, warm water, canola oil, sugar, salt, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased
4
. Cover and let rise until doubled, about 20 minutes.
5
Bake at 375u00b0 for 20-25 minutes or until golden brown. Cool on a wire rack.
411
kcal
Calories
16
g
Fat
63
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), 1/4 cup canola oil, 1-1/2 teaspoons sugar, and more.
Yes, Olive Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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