3 c Bread flour
1 c Water
1/4 c Olive brine; liquid
2 tb Oil
2 tb Sugar
1/2 c Olives; coarse chopped
; (salad olives)
2 ts Yeast
Place ingredients ( 80 to 100 degrees ) in your breadmaker per manufactures
instructions. Add more flour ( or liquid ) if needed to achieve a dough
ball that is pliable and slightly tacky ( no dough adheres to your finger
when touched ) and bake on the white bread cycle.
As for the olive bread, I find that 1/4 cup of liquid brine was sufficient.
It was plenty tasty. You could add more brine and less water for your
experimentations.Coarse chop olives or they may be to finely incorporated
into the bread.
These breads were wonderful for last weekends family barbecue and devoured.
I’ve made these breads plenty of times and you should have a beautiful tall
moist loaf. You can email me if you have questions.
Yields
1 Servings