Olive Bread for Bread Machine

Olive Bread for Bread Machine

I created this recipe by combining several olive bread recipes. I baked a loaf today and my family really likes it.
The olives, rosemary and basil releases a wonderful aroma while it’s baking and carries through to the finished product when you eat it. Try it warm spread with butter. It makes wonderful savory toast the next day.

Makes one 2-lb loaf

Ingredients:

1/2 cup of brine (juice) (118.5 g) from can or jar of green olives (pimento olives ok)
1 cup (237 g) warm water
2 Tbsp (42 g) honey
1/2 tsp (3 g) table salt
1 1/2 tsp (0.1 g) dried leaf basil
1 1/2 tsp (0.1 g) crushed dry rosemary
2 1/4 tsp or 1 packet (7 g) active dry, bread machine or instant yeast
3 2/3 cups (456 g) bread flour
1/3 cup (79 g) whole wheat flour
2 Tbsp (27 g) olive oil

Add at the Beep:
1/3 cup (60 g) drained green olives, chopped (from jar or can) (pimento olives ok)
1/3 cup (60 g) drained black olives, chopped (from canned)

Preparation:

Add all ingredients (except for the sliced olives) into the bread machine in the order given.

Select BASIC or WHITE BREAD setting; 2-lb LOAF; MEDIUM CRUST.

If required, add more water or flour, a tablespoon at a time, to form a firm, slightly sticky, non-crumbly ball of dough.

Add the chopped olives at the BEEP.

Makes one 2-lb loaf of olive bread.