Olive Loaf Bread Recipe

Olive Bread Belly Full

WebJan 8, 2015 · Prepare a loaf pan. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang on two sides. Cook the onions. Sauté …

1. Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray.
2. Heat 1 tablespoon butter over medium-high in a medium nonstick skillet. Sauté onions until soft and translucent, about 3 minutes, stirring occasionally. Set aside.
3. In a large bowl, whisk together both the flours, baking soda, baking powder, salt, herbs, and cheese.
4. In a medium bowl, whisk together the buttermilk, 2 tablespoons melted butter, eggs, onions, and olives until combined. Add wet mixture to the dry ingredients, stirring until moist and incorporated. (Do not over mix.)

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Crusty & Rustic Olive Loaf Bread Recipe (VIDEO!)

WebOct 17, 2019 · Using the edges of the parchment paper, carefully place the dough in the dutch oven, cover and bake for 30 minutes. Then, remove …

Rating: 4.9/5(88)
1. Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
2. Pour in 1 ⅓ cups (316 ml.) lukewarm water.
3. Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
4. Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard - for the lack of a better word) layer at the top of the dough. Don’t be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.

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