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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Cooking Light Ingredients:
frozen white bread dough |
1/2 cup chopped pitted kalamata olive |
1 1/2 teaspoons dried rosemary |
cooking spray |
1 large egg white, lightly beaten |
Directions:
1. Thaw dough in refrigerator for 12 hours.
2. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle.
3. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray.
4. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
5. Preheat oven to 375°.
6. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white.
7. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.
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