Caper olive bread

Yield: 1 Servings

Measure Ingredient
1 cup WATER; (1-1/3 C.)
2 tablespoons OLIVE OIL; (3 T.)
⅓ cup Fresh PARSLEY; (1/2 C.)
2 teaspoons SUGAR; (1 T.)
1 teaspoon SALT; (1-1/2 tsp.)
1½ cup Whole-Wheat Flour; (2 C.)
1½ cup Bread FLOUR; (2 C.)
1½ teaspoon YEAST; (2-1/2 tsp)
⅓ cup CAPERS; (1/2 C.)
⅓ cup Pitted GREEN OLIVES; (1/2 C.)

FOR 1 LB LOAF

Bake Accord to Manuf. Instruct. Add OLIVES and CAPERS five minutes before the final kneading is finished. Recipe by: The Bread Machine Cookbook, Melissa Clark Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@...> on Aug 23, 1997

Similar recipes