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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 10 |
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A mild, moist olive loaf with an amazingly light olive flavour. Goes well with a light lunch of salad and roast chicken. Ingredients:
1 cup milk |
1/4 cup water |
4 teaspoons olive oil |
3 cups bread machine flour - i use flour from a small, local flour mill |
4 teaspoons sugar |
1/2 teaspoon salt |
1 1/8 teaspoon bread machine yeast |
3 dozen (36) pimento stuffed olives |
Directions:
1. Mix milk and water together and place mixture in microwave oven on high for 40 seconds to take to cold edge off the milk and water.
2. Put milk, water, olive oil, bread machine flour and sugar in bread pan, adding each ingredient in the order listed.
3. Sprinkle about a quarter of the salt in each corner of the pan to slow the mixing of the salt and yeast. Salt, if too condensed, can kill yeast.
4. Make a small indentation or hollow in the flour in the middle the bread pan and add the yeast. (The olives have not been added, at this point.)
5. Put the pan in the bread machine set for a one and a half pound loaf.
6. My bread machine has an alarm signaling the correct moment to add a final ingredient, such as olives, which will be blended into the bread dough but not so completely as to disappear. If your machine does not have an alarm, add the olives about ten minutes before the bread is given its final kneading. The later you add the olives, the less they will be broken and blended into the dough.
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