- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 1 hr 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 229
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 198 mg
- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 1 hr 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 229
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 198 mg
Ingredients
Directions
- In a saute pan, heat a 2 tablespoons of olive oil and add the onions. Cook until lightly browned but not fully caramelized. Set aside to cool.
- In a bowl, mix the dry ingredients: flour, baking powder, and salt. Add the Sauteed onions to the dry ingredients. Then add the water, olive oil, thyme, and olives. Mix until well blended and a dough has formed. Turn out on a floured board and knead the dough until soft and smooth, about 5 to 8 minutes. Cover with a towel and let sit for about 20 minutes.
- Preheat oven to 400 degrees F.
- Shape the dough into a large ball and place in a greased loaf pan. Bake for 1 hour and until the bread is golden brown. When the bread is 10 minutes out from being done, brush the surface lightly with milk to give it a gloss. Remove the bread from the oven and place on a rack to cool.
