| Italian Olive Bread
1 1/2 c water
2 1/2 tbs olive oil
2 tsp salt
1 1/2 tbs sugar
4 tbs tomato paste
4 1/3 c bread flour
1 tbs powdered milk
1 tsp powdered milk
1 tbs dried basil
1 1/2 tsp active dry yeast
Add at the beep or 5 minutes before end of final knead: 4 tablespoons stuffed green olives, well drained and
chopped. Use basic bread cycle.
Recipe featured in Bread Daily on 10/06/01.