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| Home -> [Bakery, Herbs & Spices, Mint, Pastry, Vegetables] -> [Olive and mint bread Recipe] |
Olive and mint bread
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| Artist: |
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Yield: |
1 |
| Categories: |
Bakery, Herbs & Spices, Mint, Pastry, Vegetables |
Rating: |
0 |
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Ingredients:
| | LISA CRAWLEY/TEASPOON | | 1 1/2
| cup | Whole Wheat Flour | | 1 1/2
| cup | Bread Flour | | 2
| tbsp | Fresh Mint OR | | 1
| tsp | Dried Mint | | 2
| tsp | Minced Fresh Basil OR | | 1
| tsp | Dried Basil | | 1 1/2
| tsp | Sea Salt | | 1 1/4
| cup | Water | | 2
| tbsp | Olive Oil | | 2
| tsp | Honey | | 4
| tsp | Active Dry Yeast | | 1/2
| cup | Minced Spanish Olives, drain |
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Procedures:
| 1 | Add all ingrd. | | 2 | Except olives according to your mfg. | | 3 | Instructions. | | 4 | Program for whole wheat mode. | | 5 | At the end of the mixing cycle, just prior to the kneading cycle, add olives. | | 6 | (i added all the ingrd. | | 7 | At the same time) i did this loaf in a welbilt abm100 on the white bread cycle with excellant results, no adjustments. |
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