Olive and Feta Shred Bread

Into the bread machine, in this order:
1½ tsp active dry yeast
1½ TBSP fresh rosemary, removed from the stem, roughly chopped
1½ TBSP fresh lemon thyme, removed from the stem
1½ cups whole wheat flour
1½ cups white flour
1¼ tsp salt
2 TBSP white sugar
2 TBSP dry milk powder
2 TBSP butter
1 1/3 cups water

Set the bread machine on “dough” setting. Three minutes before it’s through kneading, add:
¼ cup Kalamata olives, very roughly chopped (quartered lengthwise is fine)
¼ cup feta cheese, crumbled or very roughly chopped

(I buy these at an olive bar in the local specialty food store, which means that they come in oil – olive oil, I presume. I drain much of oil from the olives and feta when I buy it, but I include what remains in the bread: it carries much of the flavor!)

When the bread machine pronounces the dough ready, remove and shape into a loaf. I prefer to slice the top of the loaf, brush the top with melted butter, and sprinkle some shredded parmesan cheese on top.

Bake at 350 degrees for approximately 30 minutes until done. We prefer not to slice the bread, but to rip hunks off of it, hence the name “Shred Bread.”