Olive Bread – using Traditional Brown Bread Mix
- 330gm Traditional BROWN Bread Mix
- 400gm water
- 2gm sugar (helps with activating the yeast and a quick rise)
- 7gm instant dried yeast
- 6gm vinegar
- 20gm olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (or a tablespoon of fresh would be nice)
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup kalamata olives, pitted (chopped or sliced)
- Place the warm water into a plastic bowl. Sprinkle the yeast and sugar over the warm water, add the oil and vinegar and mix with a fork till the yeast is dissolved (about 1 min)
TIP - Let liquid ingredients sit for a couple of minutes to let the yeast start to work
- Add the dry mix and olives into this liquid. Mix with a sturdy spoon until a smooth dough is formed
- Tip dough onto a very lightly floured board (rice flour is good and doesn’t cause flour dust, but any FG flour is O.K.) and knead for 1-2 minutes and shape to a smooth ball.
- Place dough – smoothest side up – into a warm, bread tin.
- Cover with cling wrap and allow to rise in a warm place till dough more than doubles in size – usually about 40-60 minutes (less for rolls)
- Place into pre-heated oven and bake for 60-65 minutes at 210° (Place a small oven-proof dish of water on base of oven to produce moisture while baking).
- Turn baked loaf out onto cooling rack and allow to cool (1-2 hours) before slicing or eating.