"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Thursday, January 24, 2013

Black Olive Bread (Bread Machine) Recipe

I sigh at those $6 olive-studded breads I see in the bakeries, but couldn't make one by hand, so I sought a breadmaker/bread machine recipe and this one gave me good results. It's from The Bread Lover's Bread Machine Cookbook by Beth Hensperger (Harvard Common Press, 2000). A little bit of rye gives it a boost. Don't be afraid to buy gluten if you make bread by machine; gluten gives homemade bread that nice chewiness. Notice that white sugar is not used.

To make a 1-1/2 pound loaf:

Black Olive Bread

1-1/8 cups fat-free milk
1/4 cup olive oil
1 tablespoon of honey
2-1/2 cups bread flour
1/2 cup rye flour
1 tablespoon plus one teaspoon gluten (aka vital wheat gluten. Small boxes are shelved near the flour.)
1/2 teaspoon salt
2-3/4 teaspoons of bread machine yeast
1 full cup pitted black olive pieces, well-drained (I use pitted kalamata olives)

1. Place the ingredients, except for the olives, into the pan according to your machine's manufacturer's instructions. (Mine says: Put the liquids in first, so I did this in order of the ingredient list.) Set the machine to the Basic bread cycle. When the machine beeps (about 14 minutes into the kneading cycle) add the chopped olives, half at a time. If needed, add a tablespoon of flour to help incorporate them into the dough.

2. When the cycle ends, remove the baked bread from the pan and let it cool before slicing.

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