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Ingredients:
1 cup + 2 tbsp
21/4 tsp
11/4 tsp
1 tsp
11/2 tsp
21/4 cups + 2 tbsp
3/4 cup
1/4 cup
11/4 tsp
3/4 cup
3/4 cup
11/2 tsp
3/4 tsp
1/2 tsp
1 tsp
13/4 cups
1/2 cup
3 tbsp
1 tsp
1/2 cup
water, room temperature (70°F)
extra virgin olive oil
salt
honey
finely chopped fresh rosemary
bread flour
whole wheat flour
rye flour
active dry yeast
pitted Kalamata olives, halved
and blotted very well
county
French Bread
with olives & rosemary
Directions:
1.
Place all the ingredients, except the olives, in the order listed, into the Bread Pan fitted with the
Kneading Blade. Click the Bread Pan in place in the Bread Maker.
2.
Plug in the Bread Maker. Add halved olives to the Ingredient Dispenser. Press the MENU button to
select
French Bread
, COLOR:
Medium
, LOAF SIZE:
1 lb. or 1.5 lb
. Press
START/STOP
to begin the
bread-making process.
3.
At 8-10 minutes into the knead cycle, check the dough. It should feel tacky but not cling to your
fingers. If it feels dry or hard, add water, 1 tsp at a time; if very sticky, add flour 1 tbsp at a time.
1 lb
1.5 lb
4.
When 10 beeps sound the end of the second rise check the dough. If doubled in size, press a
finger into the dough near a corner. If it springs back, it needs more rising. Check again in
15-20 minutes. If the indentation holds and more than 15 minutes remain until baking starts,
gently pull the dough away from the sides of the pan to deflate it by a third.
5.
When the Bread Maker cycle is complete, remove the Bread Pan from the machine.
Transfer the bread to a wire rack to cool completely before slicing. Unplug Bread Maker.
To blot the olives thoroughly, place in one layer between double
sheets of paper towel and press very firmly. Repeat 3-4 times.
Serve accompanied by a dish of extra virgin olive oil for dipping.
Ch
ef Ti
p!
