Olive Oil Garlic Bread

3-CUP CAPACITY – 16 SERVINGS
2 1/4 ts Active dry yeast
3 c Bread flour
1 1/2 ts Salt
1 tb Sugar
1 c Water
1/4 c Olive Oil; Garlic, (See
-Note)
NOTE: Ingredients for;
-garlic olive oil
1/3 c Garlic Cloves; Slightly
-Crush, Peel
1 c Extra-virgin olive oil

SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright
1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor . In
ancient Greek mythology Zeus uses the olive branch as a symbol of live.

This association could not be more appropriate, since olive oil is a
natural product of the earth with many nutritive properties. This fragrant
breadd, made from garlic-infused olive oil, is delicious when lightly
toasted, covered with sun-ripened tomatoes and basil and drizzled with
extra-virgin olive oil . My recipe for galic olive oil follows but, if you
don;t have the time, it is available at certain supermarkets or specialty
food stores. If making the garlic olive at home, do so so the day before
you plan to make this bread, since the garlic should steep in the oil for
at least 6 hours before using.

All ingredients must be at toom temperature, unless otherwise noted. Add
ingredients in the order specified in your bread machine owner’s manual.
Set bread machine on the basic/standard bread making setting. Select medium
or normal baking cycle. The programmable timer can be used, if desired.

NOTE: To make the garlic olive oil, heat the extra-virgin olive oil in a
small, heavy bottomed saucepan over medium heat. When the oil begins to
smoke, remove from heat immediately and let cool for 10 minutes. Add the
prepared garlic cloves. Let st4eep for at least six hours at room
temperature. Remove garlic cloves from oil and discard. Store any unused
garlic oil in

the refrigerator for up to seven days.

NUTRITION INFORMATION per 1/2-inch slice: 109 calories, 2.26 f protein,
16.6 g carbohydrates, 0.66 g dietary fiber, 3.58 g fat, 0 mg cholesterol,
179 mg sodium, 28.7 mg potassium. Calories from protein: 8%; from
carbohydrates: 62%; from fat: 30%.