Authentic Olive Rosemary Bread Cooks Illustrated Recipes
Published in Cook's Illustrated, March-April 2007. Almost any variety of brined or oil-cured olive works in this recipe. However, Cook's Illustrated testers preferred a mix of both green and black olives. The bread will keep for up to 2 days, well wrapped and stored at room temperature. To recrisp the crust, place the bread in a 450°F oven for 5-10 minutes. The bread will keep froze for several months when wrapped in foil and placed in a large zipper-lock bag.
Recipe From food.com
Provided by swissms
Categories Low Cholesterol
Time 4h40m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 8
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