Tapenade Bread (A B M)
photo by twissis
- Ready In:
- 4hrs 15mins
- Ingredients:
- 12
- Yields:
-
1 loaf
ingredients
- 1⁄4 cup pitted black olives (1/3 cup)
- 1 anchovy fillet (2)
- 2 tablespoons capers, drained (3 tablespoons)
- 1 garlic clove, crushed (1 1/2)
- 1 tablespoon olive oil (1 1/2 tablespoons)
- 1 large pinch ground black pepper (1/8 teaspoon)
- 1 teaspoon active dry yeast (1 1/2 teaspoons)
- 2 cups bread flour (3 cups)
- 2 tablespoons wheat bran (3 tablespoons)
- 2 teaspoons sugar (3 teaspoons)
- 1⁄2 teaspoon salt (3/4 teaspoon)
- 3⁄4 cup water (1 cup plus 2 tablespoons)
directions
- Make the tapenade by processing the olives, anchovy fillet(s), capers, garlic, olive oil, and pepper in a food processor.
- Add all ingredients including the tapenade to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
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Reviews
-
YUM! I made the tapenade the day before and then made the bread this morning. Very flavorful and some GOOD olive oil with sundried tomato paste makes the perfect dipping condiment for this amazing bread! I did add some rye flour instead of all bread flour which worked just fine. We can't stop eating this! It was way yummy with a side salad and soup. Can't wait to make the leftovers into veggie sandwiches!!! Made for ZWT8 for Team Jammin' Jazzberries.
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Made for ZWT-8, DH often tells me the 1 thing he bought for me that has most rewarded him is my ABM. We love homemade bread, but feel some flavoured breads have a far less flavour presence than we prefer. I think this is esp true w/savoury breads. The flavour should excite the palate & be strongly present vs a subtle presence. Your tapenade bread easily met our "excite the palate" flavour std. I made the lrg 1 1/2 lb loaf & thot it might burst right out of my ABM. It tried & nearly succeeded, so I'll likely make the 1 lb loaf in the future. I'm not sure how to describe it ... but the texture is almost cloud-like (not dense at all) & this is prob due to excess moisture. If a dense texture is desired, then I suggest adding extra flour. So far we've just buttered it a bit & swooned, but I will revisit other options mentioned in your intro. Thx for sharing this excellent recipe w/us. :-)
Tweaks
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YUM! I made the tapenade the day before and then made the bread this morning. Very flavorful and some GOOD olive oil with sundried tomato paste makes the perfect dipping condiment for this amazing bread! I did add some rye flour instead of all bread flour which worked just fine. We can't stop eating this! It was way yummy with a side salad and soup. Can't wait to make the leftovers into veggie sandwiches!!! Made for ZWT8 for Team Jammin' Jazzberries.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana