Rosemary-olive bread

Yield: 1 Servings

Measure Ingredient
1⅓ Tsp.yeast
⅔ cup Water
⅔ cup Milk (I used Skim)
1⅓ tablespoon Sugar
⅓ cup Cornmeal
2 tablespoons Margarine,or butter
⅔ cup Minced onion (I used reconstituted dried)
1⅓ tablespoon Dry rosemary
1 cup Pitted, chopped olives (I used Calmata-unchopped, pitted)
⅔ tablespoon Pepper
1⅓ cup Whole wheat flour
2 cups Bread flour (up to 2-1/4)

I set macine on medium use you machine's directions(ingred. order) Posted to Digest bread-bakers.v097.n008 by CHEFLZ@... on Jan 25, 1997.

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