
Country Style Olives White Bread
One of my favorite Breakfast 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.

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 !!!
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Country Style Olives White Bread

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
Hide Step Photos-
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.
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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.)
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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.
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5. Further fold the rectangle from half in U shape with seam side down.6. Twist the U shape dough three times.
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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.
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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!!
Savita's Notes:
Idle time gone in rising the dough is not included in Prep and Cook Time. It will be about 3-4 hrs.© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.
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