Olive Bread

1. 1

   Thaw dough in refrigerator for 12 hours.

2. 2

   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 (85u00b0), free from drafts, 1 hour or until doubled in size.

3. 3

   Preheat oven to 375u00b0.

4. 4

   Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375u00b0 for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.

* Per serving · 4 servings · Values may vary.

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