Ingredients
- 1 pkg. dry yeast
- 2 teas. sugar
- 1/2 cup warm water (105 to 115)
- 3 cup bread flour, divided
- 1/2 cup cornmeal
- 3/4 cup plain fat-free yogurt
- 1/2 cup chopped green olives
- 1 tab. olive oil
- 1 teas. dried rosemary
- 3/4 teas. salt
- Cooking Spray
Preparation
Step 1
Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes.
Combine yeast mix, 1 1/2 cup flour, cornmeal, yogurt, olives, oil, rosemary, and salt in a large bowl. Beat at med. speed of a mixer until blended. Add 1 1/2 cup flour; stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degree), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface. Let rest 5 minutes. Knead lightly. Roll into a 14x7" rectangle. Roll up starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9x5 inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until in bulk.
Preheat oven at 375.
Uncover dough; bake at 375 for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.