Olive & mint bread

Yield: 1 Lg. loaf

Measure Ingredient
1½ cup Whole Wheat Flour
1½ cup Bread Flour
2 tablespoons Fresh Mint OR
1 teaspoon Dried Mint
2 teaspoons Minced Fresh Basil OR
1 teaspoon Dried Basil
1½ teaspoon Sea Salt
1¼ cup Water
2 tablespoons Olive Oil
2 teaspoons Honey
4 teaspoons Active Dry Yeast
½ cup Minced Spanish Olives; drain

LISA CRAWLEY/TEASPOON

Add all ingrd. except olives according to your mfg. instructions.

Program for whole wheat mode. At the end of the mixing cycle, just prior to the kneading cycle, add olives. (I added all the ingrd. at the same time) I did this loaf in a Welbilt ABM100 on the WHITE BREAD CYCLE with excellant results, no adjustments.

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