8 cups flour
2 TBS Yeast
4 tsp salt
1/2 cup olive oil
8oz jar pitted calamata olives chopped
2 cups warm water
dash of sugar
Directions
Activate yeast by dissolving yeast in 1/2 cup warm water with a dash of sugar.
When the yeast starts to bubble add 1 1/2 cups of warm water, salt, Olive oil and chopped olives.
Mix in flour until you have a fairly stiff dough that is not too sticky.
Kneed dough for 5 minutes then let sit for 5 minutes and then kneed again for 5 minutes.
Let rise for 1.5 hours.
Punch dough down then start pulling off small pieces of dough and roll out on a table into long thin rolls then twist into figure eights. Place on baking sheet and let rise 45 minutes.
Bake at 350 for 20 minutes.
Nutritional information
Calories 180cal
Protein 3.61g
carb 24.60g
T. fat 7.30g
Sat. Fat .98g
Mono. Fat 5.35g
Poly. Fat 0.66g
Cholesterol 0
Fiber 1.18g
vit A 6.54 RE
vit E 0.58mg
Thiamine 0.28mg
Riboflavin 0.14mg
Niacin 1.85mg
vit B 60.02mg
Vit B12 0.01mcg
Folate 5.38mcg
Sodium 608mg
Calcium 19.70mg
Magnesium 12.54mg
Potassium 57.57mg
Iron 1.38mg
Zinc 0.30mg
