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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is from Rosenberg's book The Best Bread Machine Cookbook ever, with minor changes. I'm sure you can adapt it for the DIY with your own hands method. It's for a 1 1/2 lb bread. Ingredients:
3 cups bread flour |
1 1/4 t. yeast |
1/3 cup wheat flour |
1 1/2 tablespoon sugar |
1/2 t. salt |
1 1/2 t. dried herb (thyme or mixed italian or herbes de provence-- i added more) |
1 1/4 c. water (i used some of the liquid from the container of olives along with the water) |
3 t. olive oil |
1/3 c. pitted and chopped olives (recipe said black, i used a mixture from the supermarket olive bar and made it 1/2 cup,and varied the size of the pieces so there would be a few big chunks) |
Directions:
1. Put ingredients except olives in bread machine container in the order required by your brand of machine; yeast is last.
2. Use the basic bread cycle, with the feature where it beeps when it's time to add something. That's what the instructions say, I think it would be OK to add the olives in the beginning.
3. Open lid during mixing cycle to make sure dry ingredients are being incorporated and it is forming a nice sticky ball- at this stage you can add more water or more flour to make it right.
4. Add chopped up olives when it beeps
5. Do absolutely nothing except enjoy the aroma and wait until it says it is done, then take it out and place it on a rack.
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