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