Mediterranean Bread Braid
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Mediterranean Bread Braid
Cool Time About 1 hour
Bake Time 26 minutes
Prep Time 10 minutes
YIELD Makes 12 servings (1 loaf)
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INGREDIENTS
| 2 | teaspoons dried basil |
| 1 | teaspoon dried oregano |
| 1/2 | teaspoon dried rosemary |
| 1/4 | teaspoon garlic powder |
| 1 | package (11 ounces) refrigerated French bread dough |
| 2 | ounces olives, pitted and finely chopped (about 16) |
| 2 | teaspoons olive oil |
PREPARATION:
- Preheat oven to 350°F.
- Combine basil, oregano, rosemary and garlic powder in small bowl. Lightly spray baking sheet with nonstick cooking spray. Unroll dough on baking sheet. Sprinkle evenly with olives and basil mixture. Cut lengthwise into 3 strips. Fold each strip in half lengthwise, creating 3 rope-like strips. Braid bread and tuck ends under slightly.
- Bake 26 minutes or until bread is golden and sounds hollow when lightly tapped. Cool on cutting board. Brush olive oil over top. Cut diagonally into 12 slices.
Tip
Peak flavors are reached by allowing the bread to cool to room temperature.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Serving Size: | 1 slice (1/12 of loaf) |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 25 % |
| Calories | 76 |
| Protein | 2 g |
| Sodium | 205 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Starch | 1 |
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