RE: V6 #57 Penchard asked for a
Whole Wheat Bread with Olives:
This recipe is from
"The Bread Machine Cookbook by
Melissa Clark and is called:
PROSCIUTTO OLIVE TOMATO BREAD
1# and (1-1/2# size)
1 C. (1-1/3 C.) WATER
2 T. (3T.) Vegetable OIL
1/3 C. (1/2 C.) Ripe TOMATO, chopped
1/3 C. (1/2 C.) Pitted Alfonse,
or other wine-cured olives.
1/3 C. (1/3 C.) Prosciutto, shredded
2 tsp. (1T.) SUGAR
1/2 tsp. (2/3 tsp.) SAGE
1 tsp. (1-1/2 tsp.) SALT
1/3 C. (1/2 C.) Rye FLOUR
1-1/2 C. (1-2/3 C.) Whole-Wheat FLOUR
1-1/2 C. (2 C.) Bread FLOUR
1-1/2 tsp. (2-1/2 tsp.) YEAST
Bake according to manuf. instructions.
OLIVE COUNTRY BREAD
1# and (1-1/2# size)
1 C. (1-1/3 C.) WATER
2 T. (3 T.) Fresh LARD, or OLIVE OIL
2 tsp. (1 T.) SUGAR
1 tsp. (1-1/2 tsp.) SALT
1 T. (1-1/2 T) dried ROSEMARY, or
3T, (1/4 C.) fresh ROSEMARY
1-1/2 C. (2 C.) Whole-wheat FLOUR
1-1/2 C. (2 C.) Bread FLOUR
1-1/2 tsp. (2-1/2 tsp.) YEAST
2/3 C. (3/4 C.) pitted Moroccan OLIVES,
or other good-quality black olives.
Bake accord. to Manuf. Instruct.
Add OLIVES five minutes before the
final kneading is finished.
CAPER OLIVE BREAD
1# and (1-1/2# size)
1 C. (1-1/3 C.) WATER
2 T. (3 T.) OLIVE OIL
1/3 C. (1/2 C.) fresh PARSLEY
2 tsp. (1 T.) SUGAR
1 tsp. (1-1/2 tsp.) SALT
1-1/2 C. (2 C.) Whole-wheat FLOUR
1-1/2 C. (2 C.) Bread FLOUR
1-1/2 tsp. (2-1/2 tsp) YEAST
1/3 C. (1/2 C.) CAPERS
1/3 C. (1/2 C.) pitted GREEN OLIVES
Bake Accord to Manuf. Instruct.
Add OLIVES and CAPERS five minutes
before the final kneading is finished.
Hope one of these might fit the bill?
Bev in Mn