Tuscan Olive Bread, using bread machine
Enjoy thick slices of spongy, slightly salted olive bread. A crisp, floury crust and soft interior speckled with olives pieces.
|Author:||Loosely based on Sunset Breads, pg.32|
|2 cups||water, warm (2 min microwaved)|
|1 tbsp.||olive oil, extra-virgin|
|1 1/4 tsp.||salt|
|1 tbsp.||active dry baker's yeast|
|650 mg||unbleached white flour (5 cups)|
|1 cups||green olives Sicilian-style), coarsely chopped and patted dry|
- Add warm water, oil, salt, yeast, sugar and flour in the bread machine. Use the dough cycle on the bread machine, about 90 minutes.
- Punch down on a lightly floured board to release air. Press the olives into dough and knead until evenly distributed.
- Cut dough in half. Shape each half into a ball, gently pulling top surface under until smooth.
- Place loaves tucked sides down on lightly greased baking sheets. Lightly dust with flour. Cover with wet towel and let rise in a warm place until almost doubled (about 1 hour).
- Bake in a preheated 400 °F (195 °C) oven until loaves are lightly browned and sound hollow when tapped on bottom, about 30 minutes.
- Transfer to racks and let cool.
|Amount per serving
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 25g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.