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Olive Bread

Total Time

Prep: 25 min. + rising Bake: 20 min. + cooling

Makes

1 loaf (30 pieces)

With just a few ingredients, you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or need something for a potluck.—Ann Major, Oskaloosa, Kansas
Olive Bread Recipe photo by Taste of Home
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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/4 cup canola oil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2-1/2 to 3 cups all-purpose flour
  • 3/4 cup sliced pitted kalamata or green olives

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Preheat oven to 375°. Spray a baking sheet with cooking spray; set aside. Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
  4. Bake until golden brown, 20-25 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 62 calories, 3g fat (0 saturated fat), 0 cholesterol, 112mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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