Italian bread with olives and herbs in a bread maker

Italian bread with olives and herbs in a bread maker

Category: Yeast bread

Ingredients
Water	250 ml
Olive pickle	110 ml
Butter	30 g
Sugar	3 tbsp. l.
Salt	2 tsp
Flour	~ 700 gr.
Yeast	2 tsp
Olives	20 pcs.
Italian herbs	1.5 tsp

Cooking method

• I am bringing to your judgment a recipe for Italian bread for a bread machine. Personally, I fell in love with him only by the smell that spread through the kitchen during the cooking process.
• The whole highlight of this bread is that we knead the dough in olive brine! And with Italian herbs (which are usually sold in bags in any spice department).
• 1. So we shred softened butter as we used to;
• 2. Fill with brine and water;
• 3. Add salt;
• 4. Add sugar;
• 5. Add Italian herbs;
• 6. Sift flour;
• 7. Fill in the yeast.
• after the sound signal, before the final kneading, add the olives cut into three or four circles (depending on the size).
• We wait

The dish is designed for

1000 g

Time for preparing:

3:20

Cooking program:

French bread

Note

I wrote about the flour in the recipe, because during the kneading, I didn't get a perfect bun, I literally added half a tablespoon of flour and the bun was just super, however, as you can see, the lid fell off - so use your skill, probably add a little flour have to

Regarding the Italian herbs, I wrote that you can add them right away, you can throw them after the sound signal, along with the olives, but I think it's better to throw them right away, because they are light, they will not settle to the bottom - but they will mix better) Well, this is my personal opinion - I will be glad if someone tries and brings in their experimental findings and advice

Bon Appetit everyone!

Water 250 ml
Olive brine 110 ml
Butter 30 gr
Sugar 3 tbsp. l.
Salt 2 tsp
Flour ~ 700 gr.
Yeast 2 tsp
Olives 20 pcs.
Italian herbs 1.5 tsp

You really, somewhere clever or incorrectly indicated the ingredients
If we start from 700 grams of flour, then yeast, salt, oil seem to be correct. But you need to take about 450-460 ml of liquid! This is for kolobok

[Admin,]

Admin,I swear that I only added half a tablespoon of flour and not stick to the walls! Here is the result in the photo. At first I was also worried that there was not enough liquid, but no. The bread rose just super steeply, I was afraid that it would rest against the lid, but at the last moment, as with me, a loser, it often happens - the lid fell, which indicates more about a lack of flour than water

Next time carefully measure the ingredients and compare with what is written in the recipe, let's see
With your flour-liquid ratio, it would be impossible to stir the dough at all, especially in the oven, the steepness of the dough is very strong. And your roof also falls from an excess of flour (or liquid?) - where is the truth?

I don't know, in both my messages it is written that due to a lack of flour ... And I have a measuring cup - I physically could not pour less or more. Maybe there is some kind of magic with olive pickle) Better try it yourself and tell me - it worked or not)

Recipe from alimero website; I baked such bread - though not with olives, but with black olives. To 110 ml of brine is added 250 ml of water. Flour - 4 glasses.
Bake, delicious bread!

[Flour - 4 glasses]

Recipe from alimero website; I baked such bread - though not with olives, but with black olives. To 110 ml of brine is added 250 ml of water. Flour - 4 glasses.
Bake, delicious bread!

What size glasses? If the standard is 250 ml.- then each of them contains about 150 grams of flour, or about 600 grams of flour (versus 700 grams according to the recipe) - and this is closer to the liquid norm for a given amount of flour, about 390-400 ml.

Bread, of course, to your liking, for those who like pickle and olives in "one bottle"

[Admin]

Glass bread maker; I do not measure the flour, but weigh it: from experience, I believe that it contains 160 g of flour. Olives, in my opinion, are loved by everyone! (At home and at my friends' homes, olives and olives are an absolutely necessary component of the treat for every feast. True, before I did not like them at all, but now I can lick a whole jar at once.) Plus, this bread smells great of Italian herbs. Admin, believe me, very tasty!

In general, for me the concept of "glass" is extremely vague, I take that 250ml. I have a good measuring cup, in which there are risks for glasses and for milliliters and for grams at the same time - so I hung 700 grams

I did not understand the irony about "one bottle", because if you do it without brine, then it will be ordinary white bread interspersed with "olives. And then brine with water is like 1 to 2 and it only slightly gives the bread the desired aroma and taste. Well olives are more as a decoration

Yes, there is no irony here
I love olives and olives very much, but as a whole, straight from the jar, and especially black salted olives, which are dry without liquid - this is something to taste I brought by weight from Paris a couple of years ago, they stand in the refrigerator just in a jar, Until now, and delight me with taste In France, such salty olives are sold by weight directly from barrels, they are in the store, and are much cheaper than ours in banks, in Russia

But the addition of olives in the form of pasta or cut in bread, sausage, in different dishes, pasta is not mine. So do not be surprised at my taste reaction - I believe to each his own - the bread is delicious!

With regard to the consistency of the dough, the flour-liquid balance - everyone will judge for himself who is steep dough, who is softer.
I expressed my position in order to anticipate possible questions for those who are going to bake bread - pay attention to the consistency of the dough!

[Nez]

Nez, please make some bread again and weigh all the ingredients, I really want to bake it.

[Matilda_81,]

Matilda_81, I baked it yesterday and at the same time wrote a recipe. I just started eating yesterday. Try it yourself, if you're afraid - add less flour, then add as you knead, but everything worked out for me.

I have no scales, only a measuring cup with graduations - there is a separate one for the weight of flour - this is not my first bread and it does not lie In general, if 4 glasses, then this is 1000 ml - pour a liter of flour and weigh

[Nez]

Nez, thanks for the answer, I'll try to bake, see how it mixes up with me

[Matilda_81,]

Matilda_81, looking forward to the results!

I love Italian pastries, this recipe is very saturated with Italy, but I will not bake this without a bread machine

The recipe is working. Checked in Kenwood 450. I reduced the only amount of yeast to 1.5 tsp. The result is in the photo.

the recipe is good, the bread turned out to be very tasty baked with olives and olives, I took pressed yeast 15g, flour according to the recipe. baked in Panasonic on 1 program.

[TS06101964]

TS06101964, Well! Glad you like it! Well I said that everything is fine with the kolobok there!))

Alex1972, I don't see a photo (How did the bread taste?

Now I cooked it and tried it right away. Delicious! The bread turned out to be perfect, with a "tubercle", soft and aromatic. True, not very dark, I like a more ruddy crust. I cooked everything according to the recipe, put 1.5 tsp of yeast, French bread mode. Bake for 3.35 minutes. REDMOND bread maker. I also doubted not a lot of flour, and he went up reluctantly, but I doubted in vain, at the end the dough rose as it should, so the proportions are correct. You can put more olives.

I did it according to the proportions in the recipe, only 2 times less (my bowl is 500 grams. Designed). Everything has risen, the lid has not fallen. The only thing that changed this ratio of water: brine, poured them 1: 1. And she added 15 olives.It turned out divinely! I will make such bread again! My husband also really liked it, asked him to put more olives next time)
Thanks a lot for the recipe!

[Lo_yve]

Lo_yve, Bon Appetit! I am very glad.As it turned out, my wife, on the contrary, does not really like it when some pieces of bread come across in the bread, so I bake more other breads now)

I put 400 g of wheat flour and 300 g of whole grain, the rest according to the recipe. Very tasty bread turned out

Thanks for the recipe. Made with minor changes, but it turned out delicious.
Since I follow the principle that for the best effect it is necessary to be as close as possible to the original recipes from the bread machine and to use only the supplied measuring instruments, I did the following. My oven is Moulinex, based on the recipe for milk bread.
Oil - 50 g, Olive brine - 100 ml, water - 160 ml, salt - 1.5 tsp. (in the original 1, but I always like it to be a little saltier), sugar - 2.5 tbsp. l., Italian herbs - 1.5 tsp. (but they are almost not felt - either they are already exhausted, or you can pour more), flour 400 + 126 = 526 (according to the recipe from HP there were 400, but this was clearly not enough - I added one glass, which is 126 g), yeast - 1 tsp. Program - "milk bread", 750 g, strong crust, time 2:12. After the squeak, KhP added chopped olives (about 10 pcs.). The dough softened from them, I was afraid that I would have to add more flour, but everything turned out well.
I was pleased with the result.
Thanks again to the author for the inspiration.