Olive Bread

By Joan Callaway

4.74 / 5

20min

45min

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2 ½ cups warm water (110 degrees F/45 degrees C)
2 tablespoons active dry yeast
1 teaspoon molasses
2 tablespoons olive oil
1 tablespoon salt
7 ½ cups bread flour
1 cup Kalamata olives pitted and chopped
2 tablespoons chopped fresh rosemary
1 tablespoon sesame seeds