Publisher Photo
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min. + cooling

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 green olives

Directions

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).
Originally published as Olive Bread in Taste of Home Christmas Annual Annual 2010, p117

Nutritional Facts

1 slice: 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.

  • 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
  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, 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.
  3. 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.
  4. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. Yield: 1 loaf (30 slices).
Originally published as Olive Bread in Taste of Home Christmas Annual Annual 2010, p117

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