Prep 2 hrs
Cook 40 mins
From Canadian Living Nov 2005 Posting for safe keeping and haven't made it yet. Times are approximate I also included an ABM method for the dough only Tip: Starting at a high oven temperature then reducing it plus baking the bread with a pan of water on the bottom rack creates a crisp crust
- 1 pinch granulated sugar
- 3⁄4 cup warm water
- 2 1⁄2 teaspoons active dry yeast
- 3⁄4 cup milk
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon minced chipotle pepper
- 4 1⁄4 cups all-purpose flour
- 1 teaspoon salt
- 1⁄2 cup chopped green olives
- In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.
- Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
- Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball. Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.
- Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C). Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in centre of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack. (Make-ahead: Store in plastic bag at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)
- Additional Information.
- Bread Machine Variation for Dough Only: In pan of machine, add (in order) water, sugar, milk, oil, chipotle pepper, salt, 4 cups all-purpose flour and 1-1/2 tsp bread-machine or quick-rising (instant) dry yeast. (Do not let yeast touch liquid.) Choose dough setting. When complete, remove from pan. Knead in olives. Shape and bake as directed.
LOVED this bread! I used the dough cycle on the bread machine & then shaped into 8 buns. The buns grew into monster salad plate size buns. Next time I will make 12. LOL They were soft, fluffly, and a very light texture; perfect for sandwiches! The only changes made were adding 1/2 cup of chopped walnuts and using canned chipotles. I was expecting a background note of smoky heat and that was missing. Next time I plan to increase the chipotle because I think it will only add to this wonderful bread. The chunks of olives & walnuts were delightful & I definitely want to continue adding them by hand so they aren't chopped to bits. I used the buns for a deli roast beef sandwich & they were delicious! Thank you for sharing this FAB recipe!
This truly is a wonderful loaf! It has a nice soft texture which is a nice change from the rustic loaves I make. This is going to be wonderful toasted...or...or...so many ways to use this very flavourful bread. Thank you wicked for sharing. Made this for ZWT5 for the Groovy GastroGnomes.
Loved this fluffy chipotle olive bread! I didn't have three hours to spend on this, but I managed to get wonderful tasting buns made in about an hour. I used instant yeast and followed my usual method of mixing dough - kneading the chipotle chilis and green olives at the very end. I then let the dough rest for 15 minutes before shaping into dinner rolls and let them rise for about 20 minutes and baked at 400 for 10-12. I subbed splenda in place of sugar and since I didn't have any milk in the house, I used 1/4c nonfat dry milk mixed with the water. Made for ZWT5.