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Need an olive oil/herb bread recipe for the bread machine

The last time I tried, it was too dense. Much appreciated.

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  1. Here's my favorite. Just FYI . . . I use more fresh herbs in this; I make it all summer when I grow my own mint and basil (and I throw in any other herbs I happen to be growing in a given year (oregano, rosemary, etc.)).

    OLIVE MINT BREAD
    (from The Bread Machine Gourmet)
    2 T. minced fresh mint
    (or 1 t. dried mint)
    2 t. minced fresh basil
    (or 1 t. dried basil)
    1¼ c. water
    2 T. olive oil
    2 t. honey
    1½ c. bread flour
    1½ c. whole wheat flour
    1 T. kosher salt
    4 t. yeast
    1 c. pitted & drained mixed olives
    Put all wet ingredients in the bread pan of the bread machine, followed by the dry ingredients, other than the olives. Add the olives at the beep.

    1. I made the dough in the bread machine. Did not use mint as we don't like it, but followed the rest. The consistency was good and it had a nice crust. I baked it in the oven. One imp note: There was too much salt. I'm not sure what went wrong as you used a capital T so I assumed tablespoons. I will use teaspoons next time. Thanks for the recipe. I think it would be great as a bread bowl for soup.

      4 Replies
      1. re: cappucino

        You're using a cup of olives, I would imagine that is more than enough salt right there. No need to add anything else.

        1. re: avitrek

          oh. i forgot. we don't put the olives in. it was basically a basil bread.

        2. re: cappucino

          As far as the mint goes, it doesn't taste what you would classically describe as "minty" (like mouthwash flavor); it's just a flavor layer. And as far as the salt goes, kosher salt is far less dense than table salt, so the 1 Tablespoon is probably like 1 1/2 teaspoons of table salt (I probably doubled the amount from the original recipe, since I use kosher salt almost exclusively, and most books call for table salt). Either way, for anyone else who wants to try this recipe: the Tablespoon listing is correct, so long as you are using kosher salt. No one has ever commented that it is too salty, even with the olives. In fact, it's one of my most complimented bread recipes.

          1. re: queenscook

            It was very good. No question about that.

        3. Can you please provide details for how you baked this in the oven- in a loaf pan or free form, at what temp/time?

          8 Replies
          1. re: EmpireState

            As per the original question, I always make this in the bread machine. I would say though, that you could make it in the oven, in a pan or free-form. I would bake it at 375, for about a half an hour. Check to see if it's done by tapping or thumping on the bottom, to see if it sounds hollow.

            1. re: EmpireState

              I put it in a square corningware pan at 375 for about half an hour. I looked at it to see if I thought it was done. I was not really sure about it, but it was perfect. Like a sourdough, really in texture.

              1. re: cappucino

                Cappucino, did you let the dough do an additional rise after making the dough in the bread machine and before placing the bread in the oven? With my challah, I take the dough out of the machine, shape it, then let it rise for 1-2 hours (depends on whether I use the proof setting of the oven/warming drawer or if it sits on the counter) before I egg it and bake it. I'm eager to try this recipe, and this answer would be helpful before I get started.

                I prefer the texture of bread when baked in the oven, though I love having the bread machine to make the dough.

                I'd like adapt this recipe a little bit, using chopped sun-dried tomatoes instead of olives, and rosemary instead of mint.

                1. re: asf78

                  i let it rise again for about 1/2 hour to 45 min in an oven set to warm. then bake. that's how i do the weekly challah. let me know how your version comes out.

                  1. re: asf78

                    FYI, when made in the bread machine, all the sides of this bread are very crunchy, perhaps partially as a result of the contact with the pan. I'm sure it will be great even done in the oven, but I specifically make it in the machine to get the super crunchy sides. In fact, when it's just my husband and me for dinner, I set the machine to go off just at candle lighting time, it stays hot in the machine, and we have it piping hot. Then, to maximize what I consider to be the best part, we cut the four sides off rather than slice it like a regular bread. Can't get away with that when guests are over, though!

                    By the way, I wouldn't egg this bread . . . it's not the type you should.

                    1. re: queenscook

                      Thanks, Cappucino. I'm not exactly sure when I'll get to baking this, but hopefully within the next two weeks.

                      And Queenscook, I would never egg a bread like this. The whole point is to have a more rustic type of crust, and egging it would ruin that effect. I only mentioned the egging step above because it's part of my challah M.O.; it's the only bread I make that does get the egg glaze.

                      My bread machine bakes vertical, not horizontal, loaves, and I just don't enjoy them as much. To make a crispier crust in the oven, I might spritzed the shaped dough with a little bit of water - I don't know why it works, but it does.

                      Thank you both! Shabbat shalom!

                      1. re: asf78

                        The square corning ware pan has high sides so all the sides and top were crunchy. Queenscook, I would do exactly the same thing (cut off the sides). :)

                        1. re: asf78

                          I finally made the version with rosemary and sun-dried tomatoes. Specifically, I used crushed, dried rosemary instead of the mint, and I used sun-dried tomatoes in oil, chopped up instead of the olives. Instead of the olive oil in the recipe, I used the oil from the jar of sun-dried tomatoes. Everything else in the recipe I kept the same (though I put the dry ingredients first because that is the order recommended by my bread machine manual). Chopped sun-dried tomatoes were added at the beep.

                          I baked the bread in pretty much a regular loaf pan (slightly bigger dimension around, but a little bit less deep), but did not give it a second rise (as cappucino has done). I just put the pan right into the preheated oven. After 25 minutes, it was done, and while I'm saving the majority of the loaf for a brunch this coming Sunday (it's in the freezer right now), I did cut a very, very thin slice to taste test. It was really good, definitely a keeper.

                          Thanks for the recipe, queenscook!