Olive and parmesan bread
This Olive and Parmesan Bread combines robust olives, nutty parmesan, and aromatic basil in a soft, homemade loaf. Perfect for soups, salads, or enjoying plain, it guides both novice and seasoned bakers through a satisfying baking experience.
Cook time 40 min
Prep time 70 min
Ingredients:
1 tbsp yeast1 tsp sugar
1 cup milk (1% fat)
2 tbsp olive oil
1 tsp salt
1 cup olives
3/4 cup grated parmesan cheese
1/2 cup basil leaves
Bread-making can be an incredibly satisfying culinary project, and this Olive and Parmesan Bread offers a delightful twist on a classic loaf. With a combination of robust olives, nutty parmesan, and aromatic basil, this bread is perfect for complementing soups, salads, or enjoying on its own. Whether you're a novice baker or a seasoned pro, this recipe will guide you through creating a delicious Mediterranean-inspired bread.
Instructions:
- In a small bowl, combine the yeast and sugar.
- Warm the milk slightly (to about 100-110°F or 37-43°C) and pour it over the yeast and sugar mixture. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- Add the frothy yeast mixture to the dry ingredients.
- Pour in the olive oil and stir everything together until a dough begins to form.
- Gently fold in the chopped olives, grated parmesan cheese, and chopped basil leaves into the dough. Make sure they are evenly distributed.
- Transfer the dough onto a floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic. (You can also use a stand mixer with a dough hook attachment if preferred, kneading for about 5-7 minutes).
- Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, gently punch it down to release any air bubbles. Transfer it to a floured surface and shape it into a loaf or desired shape.
- Place the shaped dough on a parchment-lined baking sheet or in a greased loaf pan. Cover it again with a kitchen towel or plastic wrap and let it rise for another 30-45 minutes, until it has doubled in size.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has finished its second rise, uncover it and place it in the preheated oven.
- Bake for about 25-30 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.
- Remove the bread from the oven and let it cool on a wire rack before slicing.
With its savory flavor profile and satisfying texture, Olive and Parmesan Bread is sure to become a favorite in your baking repertoire. By following these tips and embracing the process, you'll create a loaf that’s perfect for any meal or occasion. This bread pairs wonderfully with a variety of dishes and can elevate an everyday meal into something truly special.
Olive and parmesan bread FAQ:
Bake the Olive and Parmesan Bread for about 25-30 minutes at 375°F (190°C) until it sounds hollow when tapped on the bottom and has a golden-brown crust.
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. Additionally, you can use an instant-read thermometer; the internal temperature should be around 190°F (88°C).
Yes, you can substitute green olives for black olives or use feta cheese instead of parmesan for a different flavor profile. Just keep in mind that these substitutions may alter the texture and taste.
Store the bread at room temperature in a paper bag for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in an airtight container in the freezer for up to 3 months.
If using a loaf pan, a standard 9x5-inch (23x13 cm) pan works well for this bread. If shaping it free-form, simply place the dough on a parchment-lined baking sheet.
Tips:
- For best results, use high-quality, fresh olives and parmesan cheese.
- Make sure your yeast is fresh and active by proofing it in warm milk before mixing with other ingredients.
- Knead the dough thoroughly to develop gluten, which helps in achieving a good texture.
- Allow the dough to rise in a warm, draft-free environment to ensure proper fermentation.
- Use a sharp knife to slash the dough before baking to allow for oven spring and a beautiful crust.
- If you prefer a stronger flavor, you can substitute some of the milk with a half cup of the liquid from the olives.
Nutrition per serving
12 ServingsCalories 60kcal
Protein 2.83g
Carbohydrates 3.75g
Fiber 0.65g
Sugar 1.41g
Fat 6g
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