Country Style Olives White Bread

Name: Country Style Olives White Bread
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 6
Cuisine: American
Ingredients: 3 Cup All-Purpose Flour; 1/2 Cup Olives, mix olives kalamata, green and pepper stuffed green olives; 2 tsp Active Dry Yeast; 1 Cup Water, lukewarm water; 1/2 Cup Milk, lukewarm milk; 1 tbsp Olive Oil; 1 & 1/4 tsp Salt; 1 tbsp Sugar

One of my favorite Breakfast White Bread

Posted On: Feb, 18 | Author: Savita

Breads Baking American

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Diet Info: DF GF F LF Na LS VG V Fa

Even after many years of baking, I am still always very excited to see a fresh baked bread loaf out of my oven. Country Style White Olives Bread is my every day breakfast bread these days. Perfectly salted, moist and lite, this bread is complete package for all savory breakfast lovers like me.

Country Style Olives White Bread

I cannot have much sweet in breakfast, in-fact we even have tea without sugar. A bread like this Olive Bread makes me smile when I don't need to make some sweet granula in morning.

Slice of this bread with some lite butter and a cup of Kadak (strong) Chai is all I need to start my morning right and healthy.

Country Style Olives White Bread

Above all, enjoying morning with a slice of homemade bread toast (that too with briny and nutty olives!!) is a pure heaven experience.
One little Secret!! - Skip the olives and this bread's dough make rich, lite, crusty and delicious ?Pizza Base. Try it to believe me !!!

Country Style Olives White Bread

Total Time: 38 mins Prep Time: 18 mins Cook Time: 20 mins Cuisine: American (Bread)

Serves: 6

Ingredients

3 Cup All-Purpose Flour

1/2 Cup Olives (mix olives kalamata, green and pepper stuffed green olives)

2 tsp Active Dry Yeast

1 Cup Water (lukewarm water)

1/2 Cup Milk (lukewarm milk)

1 tbsp Olive Oil

1 & 1/4 tsp Salt

1 tbsp Sugar

Directions

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1. In mixing bowl, add 1 cup warm water, 1/2 cup warm milk, 1 tbsp sugar, 1 & 1/4 tsp salt, 1 tbsp oil and mix well. Sprinkle yeast over the mixture and let it foam for 10 minutes undisturbed.
2. Add 2 cups of all-purpose flour and knead at slow speed till dough comes together, adding 1/4 cup flour at a time to a total of 3 cups. Dough should neither be very sticky nor very dry. Transfer dough to a flour dusted board and knead the dough for 6 to 7 minutes with stretch and roll actions Or knead with machine with dough hook attached for 5 minutes on high speed. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil on dough. Cover and leave at warm place to rise for 2 hours (till it doubles in size.)
3. Transfer the dough to flour dusted work surface. Gently stretch or roll it to make a 10-12 inch long rectangle. Spread roughly chopped olives on the top.

4. Fold the rectangle lengthwise as shown in the picture, sealing in the chopped olives.
5. Further fold the rectangle from half in U shape with seam side down.

6. Twist the U shape dough three times.
7. Transfer the twisted dough to an 9" bread loaf pan. I have used non-stick pan.

8. Preheat oven at 350 degree F. Dust the top with 1 tsp dry all purpose flour. Cover with dry kitchen towel and let it rise at room temperature for 1 hr or until dough is about 1 inch out of the loaf pan.
9. Bake in preheated oven in middle rack for 15 to 20 minutes, until top is nice light brown and bread sounds hollow when tapped at the bottom. Transfer bread to a cooling rack, let it cool completely before slicing. Toast it with some lite butter and enjoy!!