Mediterranean Bread Bread Machine Recipes

OLIVE BREAD FOR THE BREAD MACHINE

Steps:

• Place the ingredients, except olives, in the bread pan in the order recommended by your machine's manufacturer.
• Process on the appropriate cycle.
• Add olives at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• I prefer to make it with the dough cycle; shape it in 2 loaves and let is rise for 30 minutes.
• Bake in a pre heated375* oven for 30 minutes.
• Option:.
• Add 1 1/2 cup old or sharp shredded cheddar cheese with the flour for a Cheese Olive Bread; fantastic.
• Tip:.
• For my bread to rise, I heat 2 cups of water in microwave for 5 minutes; this creates steam. Leave water in microwave. Sit your bread in microwave OFF for 30 minutes.Your bread will rise really nice.

MEDITERRANEAN OLIVE BREAD

Steps:

• Combine yeast and warm water in small bowl and let stand about 5 minutes.
• In large mixer bowl, beat sugar and butter until blended. Add eggs, one at a time, beating after each addition, then finally stir in yeast mixture.
• Add 1 1/2 cups of the flour and beat at medium speed for 10 minutes Stir in 1 1/2 cups more flour just till moistened. Scrape dough out onto a lightly floured board and knead, adding flour to prevent sticking , until dough is smooth (about 7 mins.). Put dough in a lightly greased bowl and turn over to grease the top.
• Cover bowl with plastic wrap and let stand in a warm place until dough is doubled in size, about 1 1/2 hours (I find my oven, even when turned off, is the warmest place in my house).
• Drain olives well, then pat dry.
• Turn dough out on a lightly floured board and knead to expel air; add flour to prevent sticking. Pat dough into a 14-16 inch square. Scatter olives eenly over the dough and press in lightly. (Optional, at this point I also like to add my garlic and scatter it between the olives).
• Roll up dough to enclose olives and place seam side down on a greased 12x15 inch baking sheet. Turn open ends of dough under to make a smooth surface. Pat loaf to flatten and shape it into an oval about 1 3/4 inches thick. Cover with plastic wrap and let stand in a warm place until puffy, about 30 minutes.
• Uncover loaf and brush with egg yolk. Bake in a 325 degree Fahrenheit oven that's been preheated, baking about 45 minutes Transfer to rack to cool for at least 10 minutes Serve warm or at room temperature.
• If made ahead, let cool, package airtight, and let stand overnight at room temperature Freeze to store longer; let thaw, wrapped, at least 6 hours. To reheat, place unwrapped loaf on a 12x15 inch pan in a 325 degree oven for 20-30 minutes
• (The original recipe also recommended using either unsalted butter or "Anchovy Butter [food process 5 drained anchovy fillets with 1/2 cup unsalted butter, and it can be stored covered and chilled for up to a week] but I don't use it since my children would refuse anything with Anchovies.).