Reviewed: Feb. 25, 2009

Wow, adapted this to my bread machine and it is good. Really great toasted with mozzarella cheese. YUM! I also made it with whole wheat flour (with added vital wheat gluten) in the machine with great results. BTW, it worked best for my bread machine when I calculated for 10 servings, squeezed the olives out thoroughly and tossed them with the dry ingredients, and used 1 3/8 cups of water.

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Hazcat

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Reviewed: Feb. 25, 2009

I made this recipe exactly as given, and it yielded two lovely loaves of bread. Will definitely make again! Edit: My bread looks NOTHING like the picture, which I'm pretty sure is a picture of a completely different recipe.

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sarah

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Reviewed: Feb. 6, 2006

Yummy!! This bread was a hit at a superbowl party that I went to. I added the bleu cheese as suggested by someone else who wrote a review, it was a nice touch to an already mouthwatering recipe. We dipped the bread in seasoned olive oil, it was sooo yummy!!

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Steph Barber

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Feb. 14, 2004

This recipe is really good. To make it more savory I rolled out the dough and spashed on some olive oil and sprinkled bleu cheese crumbles, more olives and more rosemary, then rolled them up like cinnamon bread. It's so good with any meal.

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ANGGRACE

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Reviewed: Jan. 9, 2003

Best olive breat recipe yet, and if you're going to spend 3hrs making bread, you might as well make two loaves. the first loaf will be gone right out of the oven. NOTES: 2pkgs dry yeast; 12oz jar pitted kala olives chopped; 1.5 tblspns salt; Brush bread with egg white for a good crust.

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