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Ann Yarber of Goldsby, Oklahoma writes, "i like to serve this savory yeast bread with spaghetti and meatballs or a good steak." Pesto and ripe olives give this loaf a distinctive flavor that complements almost any meal.
This recipe is:
Nutritional Facts 1 slice equals 114 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 105 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Tomato & Olive Bread in
Cooking for 2
Winter 2009, p33
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