Chipotle Olive Bread
photo by luvcookn
- Ready In:
- 2hrs 40mins
- 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.
Questions & Replies
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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!
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.
A fun and different bread. I had pushed the olives in under the dough, but really the slightly caramelized olives are quite tasty, so I won't next time. Made in the ABM, with olives kneaded in at the end. I just ate a slice plain to try it out, but I can just imagine what delicious sandwiches this will make.
Lovely bread with a nice nip that will not be overpowering with whatever it's paired with. I reduced the recipe to 12 servings and made 6 big sandwich buns. Used the ABM to mix and knead the dough but I added the olives and peppers into the machine at the add signal because I wanted them crushed into smaller bits. I did need to add 3-4 more tablespoons of water to moisten the dough enough to knead well, not a big problem at all. Thanks Wicked for another lovely bread. Made for Photo Tag.