Ingredients
1¼ cups water, room temperature2½ teaspoons extra virgin olive oil1 ⅛ teaspoons sea salt¾ teaspoon honey1½ teaspoons dry rosemary1¾ cups + 2 tablespoons bread flour¾ cup whole wheat flour¼ cup rye flour1¾ teaspoons yeast, instant or bread machine¾ cup Kalamata or Niçoise olives, drained, patted dry, pitted and halved before measuring
Preparation
Place water, olive oil, salt, honey, rosemary, bread flour, whole wheat flour, rye flour, and yeast, in order listed, in the bread pan fitted with kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the French/Italian program. Press loaf size and crust color buttons to select both size and crust preference. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the olives. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.
