1 (1-lb.) loaf frozen white bread dough
\n1\/2 C. chopped pitted kalamata olives
\n1 1\/2 tsp. dried rosemary
\nCooking spray
\n1 large egg white, lightly beaten<\/p>\n
Thaw dough in refrigerator for 12 hours. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85\u00b0), free from drafts, 1 hour or until doubled in size. Preheat oven to 375\u00b0. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375\u00b0 for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.<\/p>\n
Yield: 1 loaf, 12 servings
\nCalories: 96
\nFat: 1.9g
\nFiber: 0.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (1-lb.) loaf frozen white bread dough 1\/2 C. chopped pitted kalamata olives 1 1\/2 tsp. dried rosemary Cooking spray 1 large egg white, lightly beaten Thaw dough in refrigerator for 12 hours. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion;…<\/p>\n