Olive and Oregano
Water: 11 oz. (330 ml)
Olive Oil: 1/4 cup (60 ml)
Sliced1 Ripe Olives: 1 small can (120 g)
Bread Flour: 3 cups (720 ml)
Whole Wheat Flour: 1 1/2 cup (360 ml)
Gluten Flour: 1/8 cup (30 ml)
Sugar: 1/8 cup (30 ml)
Dried2 Oregano Leaves: 2 Tbs (30 ml)
Salt: 1 1/2 tsp (7.5 ml)
Yeast: 2 tsp (10 ml)
Instructions and Comments
Basic, Wheat Setting on Zojirushi Bread Machine.
This bread is good for sandwiches or toasted.
This recipe yields about a 2 lb. loaf.
Refrigerate this bread after two days.
1Chopped ripe olives can also be used. If using chopped olives, don't add them until the "add" beep occurs.
2Fresh is better than dried. Thyme leaves are also good.
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