Olive And Rosemary Bread

TheĀ Olive And Rosemary Bread is the easiest bread you can make, if you liked ourĀ  Pear Bread recipe, then you will love this recipe.

Olive And Rosemary Bread


  • 1/2 c Brown rice flour (see note)
  • 1 1/2 tbs Granular yeast
  • 2 tbs Sugar
  • 1 1/4 c Warm water (110 degrees F.)
  • 4 lg Egg whites
  • 1 tbs Olive oil
  • 12 Oil-cured black olives,
  • 4 tbs Dried rosemary, or to taste
  • 1 Egg yolk mixed with 1/2
  • 1 large Garlic clove, peeled, cut in
  • -3 pieces 1/2 c Corn flour (see note)
  • 1/2 c Cornstarch
  • 2 tbsp gelatin powder
  • 1 To 1 1/2 teaspoons salt


  1. Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure.
  2. Let it rest for about 10 minutes till the volume gets doubled.
  3. Line a large baking sheet with parchment paper and draw two 8 inch circles on it.
  4. Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary set aside.
  5. Combine garlic and egg yolk set aside.
  6. Combine remaining 1 cup rice flour, the corn flour, corn- starch, gelatin powder and salt in bowl.
  7. Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour.
  8. Stir in yeast mixture and beat until smooth.
  9. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425 degrees F.
  10. Discard garlic and brush egg glaze over loaves.
  11. Sprinkle tops with remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves into a large diamond grid pattern.
  12. Bake for 20 minutes, until well browned. Makes two 8-inch diameter, 11-ounce loaves.

Note: Brown rice flour and corn flour may be found in some health food stores.

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