Kalamata Olives and Rosemary Bread

I made two loaves of Kalamata Olives and Rosemary Bread for the first time for my potluck party tomorrow.

Ingredients for a 2 pound loaf:

Ingredients A:

1/4 cup of juice that the Kalamata Olives sit in

1 1/4 cups + 2 tablespoons of Milk at room temperature

1 tablespoon of Extra Virgin Olive Oil

1 teaspoon of Honey

2 teaspoons of Dried Rosemary

2 1/2 cups of Bread Flour

1/2 cup of Barley Flour

1/2 cup of Whole Wheat Flour

1/3 cup of Rye Flour

2 1/4 teaspoons of Rapid Rising Yeast

Ingredients B:

1 cup of pitted kalamata Olives, halved

Cornmeal to dust the bread


Bread Machine Method for Kneading and Rising:

Preheat oven to 400 degrees Fahrenheit. For better results convert to convection settings if you have a convection oven.

Place ingredients A in the bread machine basket, set bread machine to French or Italian Bread Cycle if there is one. Allow bread machine to knead until it beeps for mix ins. Add kalamata olives and allow bread machine to continue kneading until it stops for the dough to rise. After the second kneading cycle, pour dough onto a cookie sheet lined with aluminum foil and sprayed with PAM.

Make three cuts on the bread. Spread some cornmeal on top of the bread and bake for 25 minutes.

Copyright 2012 From the Kitchen of Eloise


2 thoughts on “Kalamata Olives and Rosemary Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s