“ROSEMARY AND OLIVE BREAD”
“The Illustrated Herbal Encyclopedia” by Brenda Little
1 lb. – 10 oz. White plain flour
2 tbsp. Powdered milk
1 tsp. Salt
2 tsp. Sugar
1 oz. Dried yeast
Olives, halved, black or green
*Mix dry ingredients. Crumble yeast into half a cup warm water and mix well.
**Add oil and yeast mixture to dry ingredients, adding more warm water if needed to make a soft dough.
***Turn on to a floured surface and knead well until dough becomes springy. Cover and keep in a warm place for 15 minutes.
****Divide into two and roll into flat rectangles. Put dough on a greased oven tray and leave, lightly covered with a cloth, in a warm place for nearly an hour or until it has risen to double the thickness.
*****When risen, poke holes in the dough right down to the tray and put a tiny spring of rosemary or a sliced olive in each one.
*Bake at 425 degrees Fahrenheit (220 deg. Celsius)