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    You are in: Home / Community Forums / Kitchen Information Reference Forum / Olives, Onions & Sun Dried Toms? Re Breadmaker
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    Olives, Onions & Sun Dried Toms? Re Breadmaker

    Thu Apr 28, 2011 7:00 pm
    Experienced "Head Chef" Poster
    I want to try a new bread recipe, I want to try Tomato and Black Olive bread.
    The Panasonic UK Kitchen, said to follow the tomato foccacia recipe on P 26 - well... that's all very well, but I've recently been discussing things that make a difference to the rise of bread (made in an automatic breadmaker oven).
    And one item that came up was fat.
    (plus that recipe uses passata and I didn't want the bread as tomatoey as that)

    Well the only sun dried tomatoes I could find anywhere were in olive oil in a jar.

    That's going to make them fatty - isn't it.

    And if I'm also using black olives... well - we all know where olive oil comes from.


    I also want to try Black Olive and Red Onion, for which I have to leave out the butter, and add 1 fried diced onion - dried a bit on kitchen towel.
    100g olives
    400g white flour, and it seems add the onion when you would the butter... I think that's what they mean.

    Okay so, to do the Toms and Black Olive Bread:
    is it:
    1 tsp dried yeast
    400g white flour
    1tsp sugar
    (no butter)
    1 1/2 Tbsp milk powder
    1 1/2 tsp salt
    350ml water
    75g black olives - dried a bit on kitchen towel?
    50g sundried toms - maybe also dried a bit on kitchen towel?

    Now as there's no butter, do I put the olives N toms in when the butter should go in? or should I do it on raisin bake and put them in on the bleep as normal for raisin bake? (no nut dispenser you see, my machine was made before these were introduced).

    Or should I not dry the toms and olives, so as to have the olive oil off them to replace the butter... or will there be enough oil in them even after drying them?

    Hmmmm, it's a puzzle.
    Fri Apr 29, 2011 1:52 am
    Forum Host
    I add olives and sun dried tomatoes, anything like that, towards the end of the cycle - to prevent them being kneaded into oblivion. I usually just use the dough cycle, so if I miss the beep, I knead them in afterwards.

    Unless there is a lot of fat in a bread, the yeast action will not be significantly affected. Think brioche, with loads of butter. The little bit of fat on the tomatoes will not make a material difference.

    The fat content of the olive oil and olives is a fact, but think of it as divided by 16 or however many slices you typically get from the bread - not so bad.

    For future reference, come on over to the Breads and Baking forum for this type of question, this forum is not really set up for these types of questions,
    Fri Apr 29, 2011 1:53 am
    Forum Host
    Also remember that fat contributes to a nicely colored crust, to tenderness of the crumb, and also enhances the keeping qualities of the bread.
    Fri Apr 29, 2011 7:26 pm
    Experienced "Head Chef" Poster
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