Laurence Simon

INGREDIENTS:
1 1/3 cup warm water

3 1/2 cups bread flour
1/2 cup Parmesan Reggiano
1 can shredded black olives
1/4 teaspoons rosemary
2 teaspoons salt
1 tablespoon yeast

1 tablespoon Parmesan Reggiano
1 tablespoon olive oil

DIRECTIONS:
Set aside half of the Parmesan Reggiano
Add wet ingredients, then dry ingredients
Use wheat bread cycle
Use 1 1/2 pound loaf setting
Use medium crust setting
In last punchbdown cycle, add the set-aside 1/4 cup Parmesan Reggiano

Brush with olive oil before baking cycle begins
Dust with Parmesan Reggiano before baking cycle begins