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Olive Bread

Cuisinart original
You'll be surprised how quick and easy this bread is to make!

Ingredients

1½ cups pimento-stuffed green olives 1½ cups pitted black olives ⅔ cup skim milk 1 large egg 4 cups all-purpose flour 5 tablespoons margarine, cut into 1-inch pieces 2 packages Rapid Rise yeast 2½ teaspoons sugar ¾ teaspoon salt ¼ cup warm water (125° - 130°F.) Vegetable oil cooking spray Egg wash (1 large egg yolk and 1 tablespoon water combined)

Nutritional information

Calories 98 (68% from fat) · carb 1g · protein 6g · fat 7g · sat fat 2g · chol 214mg · sod 174mg · calc 25mg · fiber 0g

Instructions

Drain olives and place in a Cuisinart® food processor fitted with the metal blade. Pulse to coarsely chop, about 3 - 4 times. Reserve. Combine milk and egg in a 2-cup glass measure; reserve. Insert the dough blade and add flour and next four ingredients. Process until combined, about 20 seconds. Scrape side of work bowl if necessary. Add warm water to milk/egg mixture. With food processor running, pour liquid mixture through the small feed tube in a slow steady stream as fast as the flour will absorb it, about 45 seconds. Once dough cleans the inside of the work bowl and forms a ball, process 45 seconds to knead. Dough should be easy to handle. Remove from work bowl, divide dough in half and place on a lightly floured surface. Roll each half into a 16 X 8" rectangle and spread half of filling over each piece leaving a ½" border on all sides. Beginning with one long side, roll in a jelly roll fashion, pinching the seam and ends to seal. Curve each into a crescent (half circle). Coat a baking sheet with vegetable oil cooking spray and place crescents on baking sheet. With a sharp knife, make cuts halfway through the width of the dough, spacing them about 2 inches apart. Spray a piece of plastic wrap with vegetable oil cooking spray, cover crescents and let rise in a warm draft-free place until doubled in size, about 2 Preheat oven to 375°F. Using a pastry brush, lightly brush crescents with egg wash; bake until golden brown and bread sounds hollow when tapped, about 25 - 28 minutes. Cool on wire rack. Slice each crescent into 12 slices.