Italian Olive Loaf

2 large pound loaf

1¹⁄³          cups plus 2 tablespoons of water, room temperature
3              tablespoons extra-virgin olive oil
1¼           teaspoons Kosher salt
4              cups unbleached all-purpose flour
1              teaspoon granulated sugar
1¾           teaspoons Instant yeast
¾             cup of green olives, pitted and halved and
                dried very well (preferably Castelvetrano or
                something similar)

Nutritional information per serving (2-ounce slice):
Calories 117 (21% from fat) • carb. 21g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 178mg • calc. 1mg • fiber 1

French/Italian Program | Delay Start Timer: Yes

1. Put all the dough ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Custom Convection
Bread Maker. Put the olives in the Automatic Mix-in Dispenser.
2. Press Menu to select the French/Italian program. Press Loaf Size and Crust Color to select both size and crust preference. Press Confirm to confirm choices
and then press Start/Stop/Pause to begin the program.
3. This particular recipe yields a rather wet dough; for this reason we do not recommend removing the paddle.
4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

To Prepare Using Rapid Program
Prepare ingredients for the 1- or 1½-pound loaf (this is not recommended for a 2-pound loaf), replacing the yeast with 1½ teaspoons of rapid-rise yeast
for the 1-pound loaf or 2¼ teaspoons of rapid-rise yeast for the 1½-pound loaf. Secure the bread pan in the unit and press Menu to select the Rapid program.
Press Start/Stop/Pause to begin the program and then continue with Step 3 in recipe above.