For this recipe I used the Trader Joe's green olives that come in the pop top can. They don't have the "bite" of the green martini-type green olives- but I'm sure either olives would be excellent.
I used both Krusteaz Italian herb bread, and Hodgson's Mill European cheese and herb bread- both types of mixes worked great.
For this very simple recipe you chop up 15 green olives, and reserve them. Prepare the bread mix in your bread maker according to directions, but add 1/8 cup of poppy seeds (or more, if you like). Sunflower seeds can also be added if you like them. Mix the bread mix one mix cycle, and then add the chopped olives. Use a silicon spatula to get the olives to mix in, if they get pushed to the side.
Do NOT bake the bread in the breadmaker. Instead, take the mixed dough and put it on a cookie sheet topped with very lightly floured parchment paper. Shape it in to a boule. Let it rise. I let mine rise between 40 minutes to 1 1/2 hour. Flour the top of the bread (or not, sometimes I forget this step- and it still comes out fine), and put it in a 400 degree oven. Bake until it is evenly a medium brown. Let it cool before cutting. This bread is excellent broiled and topped with mozzarella and bruschetta topping- in fact, save that parchment paper covered cookie sheet and get an extra use out of it by making the bruschetta bread right away!
The addition of the green olives makes the bread moist, without interfering with the crumb profile- the bread still has a delightfully small, delicate crumb, and the green olives also (imo) give nuance to the taste. I just love this easy, tasty addition. And I hope you will too.
I used both Krusteaz Italian herb bread, and Hodgson's Mill European cheese and herb bread- both types of mixes worked great.
For this very simple recipe you chop up 15 green olives, and reserve them. Prepare the bread mix in your bread maker according to directions, but add 1/8 cup of poppy seeds (or more, if you like). Sunflower seeds can also be added if you like them. Mix the bread mix one mix cycle, and then add the chopped olives. Use a silicon spatula to get the olives to mix in, if they get pushed to the side.
The addition of the green olives makes the bread moist, without interfering with the crumb profile- the bread still has a delightfully small, delicate crumb, and the green olives also (imo) give nuance to the taste. I just love this easy, tasty addition. And I hope you will too.
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