Olive Bread

Oh no! We went high tech with a blog and all the recipes stopped! Thought I'd pass on a Cooking Light bread recipe that tastes VERY gourmet although it takes very little work. You do have to think ahead...but very little actual work. Enjoy! And if you eat wheat bread, this tastes like a huge treat :)

Olive Bread

1 (1-lb) loaf frozen white bread dough
1/2 cup kalamata olives, pitted
1 1/2 tsp dried rosemary (I have used 1 1/2 TBS fresh rosemary, too)
Cooking Spray
1 large egg white, lightly beaten

1. Thaw dough in refrigerator for 12 hours
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 10x8 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 (85 degrees), free from drafts, 1 hour or until doubled in size.
3. Preheat oven 375.
4. Uncover dough; cut several 2-inch slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375 for 40 minutes or until loaf sounds hollow when tapped. Remove load from baking sheet; cool on a wire rack. Yield: 1 loaf, 12 servings.