ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Olive-Nut French Bread (Parade magazine recipe, 1960's)

Breads - Yeast Breads
OLIVE-NUT FRENCH BREAD

2 pkg. active. dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
3 tablespoons soft shortening
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup chopped, stuffed green olives
3/4 cup coarsely chopped walnuts
3 1/2 cups all-purpose flour (about)
Cold water
1 egg white
1 tablespoon water

Dissolve yeast in 1 1/4 cups warm water. Stir in shortening, sugar, salt, olives and walnuts. Mix in enough flour to make a dough that just easy to handle.

Turn onto lightly floured board; knead until smooth. Round up, place in greased bow); cover with doth. Let rise in warm place (85 degrees F) until double, 1 /12 to 2 hours.

Punch down; let rise again until double, 45 minutes. Punch down; cover, let rest 15 minutes.

Divide dough in half. Shape each half into a long loaf with tapered ends. Place on lightly greased baking sheet. Make slashes 2 inches apart on top. Let rise uncovered about 1 hour.

Heat oven to 375 degrees F. Put pan of water in oven on top shelf 30 minutes before baking; leave pan of water in oven during baking.

Brush bread with cold water. Bake 20 minutes.

Brush with mixture of 1 egg white and 2 tablespoons water. Return to oven and bake 25 minutes longer.

Makes 2 loaves
From: Faith's Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, Parade magazine, 1962
MsgID: 019458
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Olive-Nut French Bread (Parade magazine recipe, 1960's)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!