Breads
Italian Olive Loaf
2 large pound loaf
Italian Olive Loaf
2 large pound loaf
Nutritional information per serving (2-ounce slice):Calories 117 (21% from fat)
carb. 21g
pro. 3g
fat 3g
sat. fat 0g
chol. 0mg
sod. 178mg
calc. 1mg
fiber 1
carb. 21g
pro. 3g
fat 3g
sat. fat 0g
chol. 0mg
sod. 178mg
calc. 1mg
fiber 1
Ingredients
- 1 ⅓ cups + 2 tablespoons of water, room temperature
- 3 tablespoons extra-virgin olive oil
- 1 ¼ teaspoons Kosher salt
- 4 cups unbleached all-purpose flour
- 1 teaspoon granulated sugar
- 1 ¾ teaspoons Instant yeast
- ¾ cup of green olives, pitted and halved and dried very well (preferably Castelvetrano or something similar)
Preparation
French/Italian Program | Delay Start Timer: Yes
- Put all the dough ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Custom Convection Bread Maker. Put the olives in the Automatic Mix-in Dispenser.
- Press Menu to select the French/Italian program. Press Loaf Size and Crust Color to select both size and crust preference. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program.
- This particular recipe yields a rather wet dough; for this reason we do not recommend removing the paddle.
- When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.
To Prepare Using Rapid Program:
- Prepare ingredients for the 1 or 1½ pound loaf (this is not recommended for a 2-pound loaf), replacing the yeast with 1½ teaspoons of rapid-rise yeast for the 1-pound loaf or 2¼ teaspoons of rapid-rise yeast for the 1½ pound loaf.
- Secure the bread pan in the unit and press Menu to select the Rapid program. Press Start/Stop/Pause to begin the program and then continue with Step 3 in recipe above.
