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Ingredientes
- 1 Bridgeford frzn white bread loaf
- 20 black pitted olives
- 20 Spanish style olives with pimiento
- 3 tbsp. vegetable oil
- 1 egg, lightly beaten
Direcciones
- Pour oil in jelly roll pan (approximately 15 x 10 inch). Coat frzn loaf with oil (that you poured in pan) and allow to thaw at room temperature about 30 to 45 min.
- When dough is completely thawed, stretch dough gently to sides of pan with fingertips, being careful not to tear dough. Turn dough to ensure it is completely coated with oil.
- Starting at end of rectangle of dough, place olive halves (cut in halves lengthwise) in rows (alternating one black olive half and one Spanish olive half) till dough is almost completely dotted with olives.
- Starting with end of rectangle, roll carefully into a loaf, tucking ends under, seam side down. Turn loaf to allow the length of the loaf to be parallel with 15 inch side of pan. Loaf should be in center of pan.
- Cover loaf loosely with saran wrap and place in draft free hot area for about three hrs to rise (about triple in size). When dough has risen, carefully remove saran wrap and with a soft brush, carefully brush beaten egg over loaf.
- Bake in 375 degree oven for 20 to 25 min or possibly till golden (preheated). Cold slightly and serve hot slices with softened whipped butter if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 433 | |
| Calories from Fat 438 | 101% |
| Total Fat 48.76g | 61% |
| Saturated Fat 6.58g | 26% |
| Trans Fat 0.09g | |
| Cholesterol 16mg | 5% |
| Sodium 6mg | 0% |
| Potassium 5mg | 0% |
| Total Carbs 0.03g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.46g | 1% |
