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
- 1¹⁄³cups plus 2 tablespoons of water, room temperature
- 3tablespoons extra-virgin olive oil
- 1¼teaspoons Kosher salt
- 4cups unbleached all-purpose flour
- 1teaspoon granulated sugar
- 1¾teaspoons Instant yeast
- ¾cup of green olives, pitted and halved and
- dried very well (preferably Castelvetrano or
- something similar)
Preparation
- French/Italian Program | Delay Start Timer: Yes
- 1. 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.
2. 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.
3. This particular recipe yields a rather wet dough; for this reason we do not recommend removing the paddle.
4. 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.
