Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -- 1 1/2 pound loaf: -- (1# size below)
  1 1/3           cups  water -- (1c)
  3        tablespoons  lard -- (or olive oil), (2t)
  1         tablespoon  sugar -- (2 tsp)
  1 1/2      teaspoons  salt -- (1 tsp)
  1 1/2    tablespoons  dried rosemary -- ( 1t)
                        OR fresh 1/4 c -- (3t)
  2               cups  whole wheat flour -- (1-1/2 c)
  2               cups  bread flour -- (1-1/2 c)
  2 1/2      teaspoons  yeast -- (1-1/2 tsp)
     3/4           cup  pitted moroccan olives* -- (2/3 cup)
                        (*or other good quality black olives)

Preparation:

Bake according to manufacturer's directions, adding olives during the raisin-bread cycle, or five minutes before the final kneading is finished. Bev in Mn. From a small paper book called "The Bread Machine Coobook" (what else?) by Melissa Clark. This is flaky, crusty bread is divine for picnics and other al fresco dining. Do use the lard if you are not watching your cholesterol too frantically; it imparts a lovely, characteristic nuttiness that really sets this bread apa

Nutritional Information:

2243 Calories (kcal); 49g Total Fat; (19% calories from fat); 70g Protein; 392g Carbohydrate; 37mg Cholesterol; 3232mg Sodium