Country French Bread with Olives and Rosemary - Medium 1 1/2 Lbs.

About 24 1 oz. servings

1¼ cups water, room temperature 2½ teaspoons extra virgin olive oil 1 ⅛ teaspoons sea salt ¾ teaspoon honey 1½ teaspoons dry rosemary 1¾ cups + 2 tablespoons bread flour ¾ cup whole wheat flour ¼ cup rye flour 1¾ teaspoons yeast, instant or bread machine ¾ cup Kalamata or Niçoise olives, drained, patted dry, pitted and halved before measuring

Nutritional information per serving (1 ounce): Calories 35 (20% from fat) • carb. 6g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 99mg • calc. 3mg • fiber 1g

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.