This bread is nearly a meal, especially if smeared with soft butter. It’s a loaf that won’t last long once it’s tasted. It would pair so well with a stew or hearty soup on these last cold winter evenings.
Side view of the crust.
Bread Machine Parmesan Olive Bread
Ingredients:
- 1 cup + 2 Tbsp water
- 1 Tbsp olive oil
- 1 2¼-ounce can of sliced olives*
- 2/3 cup grated Parmesan (use real Parmesan cheese, not the green can type)
- 390 grams of all-purpose or bread flour
- 2 Tbsp dry milk
- 1 Tbsp granulated sugar
- 1¼ tsp fine sea salt
- 1 tsp granulated garlic
- 2 tsp bread machine or quick-rise yeast
Directions:
*Drain the olives. Lay them on multiple layers of paper towels and blot out as much moisture as possible.
Add the ingredients in the order listed, ensuring the yeast sits on the flour.
Set machine for White/Basic and medium crust.
Remove after baking, and let cook on a wire rack. Store in a bread bag.
Notes:
We use a Zojirushi bread machine, which heats the water. If you are using a different machine, follow the directions for setting the water temperature.
Because the moisture in the olives can vary from person to person when the bread is kneaded, check it in case you need to add more flour (if the dough looks wet). I started out with 360 grams of flour, but I added another 30 grams to get a good-looking dough, for 390 grams total.
~Sarah