rosemary olive bread Recipe

Name: rosemary olive bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 packages yeast; 1/4 cup lukewarm water; 1 cup boiling water; 1 tbsp vegetable shortening; 2 tsp salt; 1 tbsp sugar; 3/4 cup cool water; 6 cup flour; 1 1/2 cup diced kalamata olives; 1 tbsp dried rosemary; 1 egg white, beaten

Servings: persons

1 packages yeast
1/4 cup lukewarm water
1 cup boiling water
1 tbsp vegetable shortening
2 tsp salt
1 tbsp sugar
3/4 cup cool water
6 cup flour
1 1/2 cup diced kalamata olives
1 tbsp dried rosemary
1 egg white, beaten

1
["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."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 packages yeast, 1/4 cup lukewarm water, 1 cup boiling water, 1 tbsp vegetable shortening, and more.

Yes, rosemary 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.

rosemary olive bread

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