Mediterranean Yeast Bread Cooking Healthy with Splenda, pg 281 Freezes well
Have you seen loaves of gourmet bread studded with olives and wondered what they taste like? I decided to stir up a version that provided less sodium per slice than those recipes. I think combining olives with Parmesan cheese makes this a winner! Serves 12
1/2 cup fat-free milk 1/2 cup water 1 egg or equivalent in egg substitute 1 tablespoon olive oil 1 tablespoon Italian seasoning 1 1/2 teaspoons table salt 3 cups bread flour 1/4 cup grated reduced-fat Parmesan cheese 2 tablespoons Splenda Granular 1 1/2 teaspoons active dry yeast 1/2 cup chopped ripe olives
In a bread-machine container, combine milk, water, egg, olive oil, Italian seasoning, and salt. Add Flour, Parmesan cheese, and Splenda. Make an indentation on top of dry ingredients. Pour yeast into indentation. Follow your bread machine instructions for 1 1/2 pound loaf. Add olives when "add ingredient" signal beeps. Continue following your machine's instructions. Remove loaf from machine and place on a wire rack to cool. Cut into 12 slices. Makes one 1 1/2 pound) loaf.
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