Olive, rosemary and cranberry bread
Bren Herrera's freshly baked olive, rosemary and cranberry bread
Samantha Okazaki / TODAY
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You don't have to do a ton of kneading and work to make bread at home. Auto bread makers are simple and do most of the work for you, giving options for making gluten-free, white or French/Italian-style loaves. For this recipe, you can use different add-ins that pair well with olives, like figs, sage and even cheese. For an extra punch of flavor, sprinkle a bit of fleur de sel right after the last knead cycle and before the rise cycle.

Ingredients

    • 1 cup milk
    • 1 1/2 teaspoons extra virgin olive oil
    • 1/2 teaspoon orange blossom honey
    • 3 sprigs rosemary, picked
    • 3/4 teaspoon garlic salt
    • 1 3/4 cups bread flour
    • 2 tablespoons, plus 2 teaspoons rye flour
    • 1 1/4 teaspoon yeast, instant or bread machine
    • 1/2 cup Craisins
    • 1/2 cup kalamata olives, drained, patted dry, pitted and halved before measuring
    • Pinch of fleur de sel

Preparation

Make sure knead paddle is in the bread maker. Add milk, olive oil, salt, honey, rosemary, bread flour, rye flour, and yeast, in order to the bread pan.

Press the menu button to select the French/Italian program. Select the buttons for a loaf size of 1 pound and crust color of medium. Press Start/Stop. When the mix-in tone sounds, immediately add the olives and Craisins, if desired. When paddle signal sounds, remove dough and kneading paddle (this will keep a hole from forming in the bottom of the bread), reshape dough and place it back into the bread pan.

Between the last knead cycle and bake, open top and sprinkle bread with fleur de sel. Close the lid. When the cycle is complete, remove the bread pan using silicone gloves from the machine and transfer bread to a wire rack to cool completely before slicing, about 30 minutes.

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