Olive and mint bread
1 Lg. loaf
Ingredients
| Quantity | 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 |
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini