Olive Bread

Ingredients

• 1 pound bread dough white frozen
• 1.5 teaspoons rosemary dried
• 1 large egg white lightly beaten
• 0.5 cup kalamata olives pitted chopped

Equipment

• baking sheet
• oven
• knife
• wire rack

Directions

1. Thaw dough in refrigerator for 12 hours.
2. 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.
3. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal.
4. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
5. Preheat oven to 37
6. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife.
7. Brush dough with egg white.
8. Bake at 375 for 40 minutes or until loaf sounds hollow when tapped.
9. Remove loaf from baking sheet; cool on a wire rack.