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Tangy Olive Bread
to 4 cups Gold Medal® Better for Bread™ flour
package regular active or fast-acting dry yeast
cup very warm water (120°F to 130°F)
cup plain yogurt
tablespoons white vinegar
tablespoon olive or vegetable oil
cup quartered pitted kalamata olives, very well drained
In large bowl, mix 2 cups of the flour, the salt and yeast. Add warm water, yogurt, vinegar and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning to grease all sides. Blot olives to dry; sprinkle over dough. Cover loosely with plastic wrap and cloth towel; let rise in warm place (80°F to 85°F) about 1 hour or until doubled in size.
Grease large cookie sheet with shortening. On lightly floured surface, knead dough until olives are worked into dough. Divide dough in half. Gently shape each half into a ball 5 to 6 inches in diameter. Place about 3 inches apart on cookie sheet. Cover; let rise in warm place 50 to 60 minutes or until almost doubled in size.
Heat oven to 400°F. Uncover loaves. Bake 18 to 22 minutes or until golden brown and loaves sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour 30 minutes.
Makes 24 servings (1 slice)
1 Serving (1 Serving)
(Calories from Fat 10),
Total Fat 1g
(Saturated Fat 0g,
Trans Fat 0g),
Total Carbohydrate 16g
(Dietary Fiber 0g,
Percent Daily Value*:
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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