Title: Olive and Mint Bread
Categories: Bread Vegetable Breadmaker
Yield: 1 Lg. loaf
| LISA CRAWLEY/TEASPOON |
| 1 1/2 | c | Whole Wheat Flour |
| 1 1/2 | c | Bread Flour |
| 2 | tb | Fresh Mint OR |
| 1 | ts | Dried Mint |
| 2 | ts | Minced Fresh Basil OR |
| 1 | ts | Dried Basil |
| 1 1/2 | ts | Sea Salt |
| 1 1/4 | c | Water |
| 2 | tb | Olive Oil |
| 2 | ts | Honey |
| 4 | ts | Active Dry Yeast |
| 1/2 | c | Minced Spanish Olives; drain |
Add all ingrd. except olives according to your mfg. instructions. Program
for whole wheat mode. At the end of the mixing cycle, just prior to the
kneading cycle, add olives. (I added all the ingrd. at the same time) I did
this loaf in a Welbilt ABM100 on the WHITE BREAD CYCLE with excellant
results, no adjustments.