Rosemary and Olive Bread

As much as I enjoy making bread, I don’t make it on a regular basis not like my Mom or grandmother used to. I don’t think my grandfather even knew what store-bought bread was! This recipe is from a friend of mine who absolutely loves to cook and bread making is a ritual for her. As Michelle points out, making bread isn’t as difficult as it seems and planning your time around it isn’t as though you need to be in the house the whole day.  I made this bread a week ago and then decided to make it again Saturday morning but this time I kneaded the dough in my kitchen and finished baking it at sister’s place which was a 4 hour drive away! Yes, you read correctly. The bread raised while we were in the car (bread on the run?). The raising times vary depending upon humidity etc. but usually you can count on at least 1 hour to raise the bread, punch it down and let it raise again before shaping into loaves.  No reason now not to give this a go! 

Makes 2 loaves
adapted from Bite

3 teaspoons active dry yeast
250ml (1 cup) warm water
250ml (1 cup) warm milk
Stir milk and water together and add yeast and allow to stand 5 minutes.

1st punch down!

2 tablespoons sugar
125ml (1/2 cup) semolina
1/4 cup butter, softened
1 cup onion, chopped
3 tablespoons fresh rosemary, chopped
1/2 cup Kalamata olives, pitted and chopped
2 teaspoons sea salt
5 to 6 cups bread flour

Add sugar, semolina, butter, onion, rosemary, olives, salt, 3 cups flour to water/milk mixture…mix well. Add the remaining flour to form a soft dough. Turn the dough onto a lightly floured board or counter top and knead until smooth and elastic and no longer sticky.

Place dough in a greased bowl, cover with a damp tea towel (I use plastic wrap) and allow to raise until doubled. Punch dough down and turn over…allow to raise again until doubled. Punch dough down again, divide in half and shape into round loaves. Place loaves on a baking sheet and allow to raise until almost doubled.

Preheat oven to 200c (400f). Place baking sheet in oven and bake loaves for 35 to 45 minutes. Remove from oven and place on a wire rack to cool.

The Culinary Chase’s Note: Fresh homemade bread never lasts long and I love how the house smells of newly baked bread…bliss!  The first time I made this I used fresh thyme as that was in the fridge and thought I had better use it before it goes off. A simple way to test if the bread is done, simply tap the bottom of the bread.  If it sounds hollow, then it’s done.  If you are a novice at bread making or just aren’t sure, a fully baked loaf of bread will have an internal temperature of about 200f (or 94c).  Insert a meat  thermometer into the center of the loaf and check the temperature. If it’s not quite up to 200f, leave it in the oven for another few minutes.  Enjoy this bread with extra-virgin olive oil on its own or dipped in dukkah.

• Tweet
• Facebook
• LinkedIn
• Tumblr
• Stumble
• Digg
• Delicious