Description
These fluffy little breads are delicious even on their own with a little cup of tea. I sent them for breakfast to school with the kids and we had them as well. Nothing beats homemade bread, and this one is rich and fluffy, made even better with the olives.
Olive Bread
Ingredients
- 370 g Bread Flour (can sub with all purpose flour)
- 1 tbsp Honey
- 8 g Instant Yeast (2 tsp)
- ¾ tsp Salt
- 200 ml Warm Milk
- 1 egg
- 1 Yolk
- 65 g Butter room temperature
- 150 g Pitted Olives mixed
Instructions
- Pit and chop the olives, measure all the ingredients too.
- Add flour, honey, yeast, salt, milk, yolk and egg to the bowl of your stand mixer and knead on low speed for about 10 minutes.
- Add room temperature butter spoon by spoon while the mixer is running until all is incorporated. Continue kneading on medium low for another 5 minutes.
- Add the olives and knead for another 5 minutes. The dough will spring to the touch at this point.
- Oil a bowl and place the dough in it. Cover the bowl and allow it to rest for 90 minutes in a warm spot.
- Cut up and make into dough balls, either 12 or 16 smaller ones.
- Place the dough ball in an oiled baking pan and proof for another 30 minutes. You can preheat the oven to 180C after you do this
- Make the egg wash by whisking the remaining egg white with a tablespoon of water. Then brush the tops of the bread balls.
- Bake in a preheated oven for 20-25 minutes at 180C
- Enjoy alone or with some cheese and tea!
Notes
Remaining egg white + 1 tbsp water for brushing before baking
Reviews
There are no reviews yet.