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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First prepare the onion. Sprinkle the slices with salt and allow to sit for 5 minutes. Then rinse and squeeze to drain. The onion will be softer and not as sharp tasting. Finely chop, you should have around 2 tablespoons. | 2. Pit the olives with a sharp knife and roughly chop. | 3. Add the olives, chopped onion, oregano, garlic and tomato paste together and grind in a little black pepper to taste. | 4. Set the bread machine on the basic cycle which is around 3 hours. | 5. Add the remaining ingredients into the bread machine in the order recommended by the manufacturer, (mine is liquid first then solid) and then add the olive mixture at the beep for extras. | 6. Bake with a medium crust or dark if you like it that way. | 7. This bread is wonderful with a Greek salad or spread with tarama or eggplant dip. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread flour	4	cups		1978.28	397.4644	65.6504	9.0968
water	1 1/3	cups		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1	teaspoon		-	-	-	-
yeast	7 -8		dried	0.0	0.0	0.0	0.0
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
kalamata olive	2/3	cup	sliced	-	-	-	-
onion	2	slices		30.4	7.0984	0.836	0.076
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
garlic clove	1		pressed	-	-	-	-
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.