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Olive Bread

 Olive Bread
With just 5 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 to take to a potluck.—Ann Major, Oskaloosa, Kansas
30 ServingsPrep: 25 min. + rising Bake: 20 min. + cooling


  • 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 green olives


  • 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.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 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.
  • 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 a greased baking sheet. Cover and let rise
  • until doubled, about 20 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool on a
  • wire rack. Yield: 1 loaf (30 slices).

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Olive Bread (continued)

Nutritional Facts: 1 slice equals 62 calories, 3 g fat (trace saturated fat), 0 cholesterol, 112 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.