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Italian Olive Bread

Italian Olive Bread Italian Olive Bread Italian Olive Bread

An Italian style pinwheel bread with olives sprialiing throughout the loaf. Impressive and delicious at the same time.















2 ½ cups all-purpose flour
1 package yeast, active dry
quick rising
2 tablespoons sugar
1 teaspoon salt
cup water
2 large eggs
2 ounces butter
½ cup green olives
½ cup black olives
1 large egg yolks


In food processor, pulse ¾ of the flour, the yeast, sugar and salt with metal blade until blended, about 2 pulses.

Add water, egg and butter and process until blended, about 30 seconds.

Add remaining flour, ¼ cup at a time, pulsing twice after each addition.

Process for 45 seconds after dough begins to clean side of bowl.

Place dough in a large floured plastic food storage bag. Twist to squeeze out air and seal at top with a twist tie.

Let rise until doubled, about 55 minutes.

Drain olives and pat dry on paper towels. Pulse-chop the olives coarsely, 3 to 4 times, reserve.

Punch down dough and turn onto floured work surface. Pat or roll form into 14 inch (35 cm) square. Let rest 3 to 4 minutes.

Spread chopped olives evenly over dough to within 1 inch of the edge and press lightly. Roll up jelly-roll style.

Tuck ends under and pinch together ends and seams.

Place seam side down on greased baking sheet sprinkled with cornmeal.

Cover with oiled plastic wrap and let rise 25 minutes.

Preheat oven to 350℉ (180℃). Brush loaf with egg yolk, bake until brown 40 to 45 minutes.

Cool on wire rack. Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 19127% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 240mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 6%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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