Recipe - Caper Olive Bread

FOR 1 LB LOAF
1 cup WATER; (11/3 C.)
2 tablespoon OLIVE OIL; (3 T.)
1/3 cup Fresh PARSLEY; (One half C.)
2 teaspoon SUGAR; (1 T.)
1 teaspoon SALT; (1One half tsp.)
1 One half cup WholeWheat Flour; (2 C.)
1 One half cup Bread FLOUR; (2 C.)
1 One half teaspoon YEAST; (2One half tsp)
1/3 cup CAPERS; (One half C.)
1/3 cup Pitted GREEN OLIVES; (1/2
C.)

Bake Accord to Manuf. Instruct. Add OLIVES and CAPERS five minutes before
the final kneading is finished.

Recipe by: The Bread Machine Cookbook, Melissa Clark Posted to MCRecipe
Digest V1 #757 by Nancy Berry nlberry@prodigy.net on Aug 23, 1997