For the oven ...

Bring water to a boil in a small saucepan. Add rice, reduce heat to low. Cover and simmer 15 minutes.

Place rice, 1 ½ tablespoons olive oil, jelly and yeast in a two-cup glass measuring cup. Add enough warm water to measure 1 ½ cups.

In a large bowl combine flour and salt. Combine rice and flour mixture; stir to incorporate. When dough comes together, turn out onto a floured surface and knead dough about 2 minutes, or until smooth and elastic.

Place dough back into bowl and rub with a little of the remaining olive oil. Cover bowl and let rise in a warm place until double in size, about 1 hour. Turn dough onto floured surface and sprinkle with olives. Knead dough again for 2 minutes, incorporating olives. Place dough in loaf pan and rub top with remaining olive oil. Allow to rise again until doubled in size (about 30 minutes).

Preheat oven to 350° F.

Place pan in oven and bake 20-25 minutes, until top is golden brown and crusty. Remove from oven and let rest 5 minutes. Remove from pan and cool on a wire rack.

For the bread machine ...

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.

2. Place cooked rice, 2 tablespoons olive oil, jelly and yeast in a two-cup glass measuring cup. Add enough warm water to measure 1 ½ cups.

3. Place cooked rice mixture and all remaining ingredients except olives into bread machine. Select regular cycle; press Start. Add olives after first kneading, or when machine signals to add extras. Turn out of pan on cooling rack when done.