"This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic. " — healthyfoodie
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2 (.25 ounce) packages
rapid rise yeast
extra-virgin olive oil
red onions, diced
1 1/2 teaspoons
chopped fresh dill
pitted kalamata olives, chopped
1 3/4 cups
This is very good bread, though I found the dough VERY sticky and had to add quite a bit more flour to get it workable. I used green greek olives and added some sundried tomatoes at the submitter's suggestion. I think I would use darker olives next time so you can see them better. We had this with greek lamb stew, which went really nicely. I'm going to use the second loaf for muffeletta sandwiches - yum! Thanks for the recipe!
outstanding with cheese and white wine dried tomatoes instead of onions perfect
bake at 350. Not 450. My bread was "done" in twenty minutes. I think next time I'll try 350 instead. Good flavor, wowweeee does it make a lot of bread. These are giant loaves! Next time I'll make 4 smaller loaves instead of 2 bigees.
I halfed the recipe as the original recipe makes A LOT of bread. I also would decrease the oven temp as it took less than 40 minutes for my bread to cook at 450. Otherwise, great recipe - I've done it twice with the options (tomato, rosemary, etc) and it has turned out great!
Nice recipe, went as per original recipe but I think next time I will try adding sun-dried tomatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Olive and Onion Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 129
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