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Country French Loaf with Olives and Rosemary
French/Italian Bread Cycle
Delay Start Timer – Yes, but must be present to add olives
Ingredients Large – 2 pounds Medium – 1
1
⁄2 pounds Small – 1 pound
Water, 80°–90°F (27°–32°C) 1
1
⁄2 cups 1
1
⁄4 cups (300 ml)
3
⁄4 cup
+ 2 tablespoons (405 ml) + 1 tablespoon (190 ml)
Extra virgin olive oil 1 tablespoon (15 ml) 2
1
⁄4 teaspoons (11 ml) 1
1
⁄2 teaspoons (7 ml)
Sea salt 1
1
⁄2 teaspoons (7 ml) 1
1
⁄8 teaspoons (5.5 ml)
3
⁄4 teaspoon (4 ml)
Honey 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
1
⁄2 teaspoon (2 ml)
Dried rosemary 2 teaspoons (10 ml) 1
1
⁄2 teaspoons (7 ml) 1 teaspoon (5 ml)
Bread flour 2
1
⁄2 cups (625 ml) 1
3
⁄4 cups 1
1
⁄4 cups (300 ml)
+ 2 tablespoons (455 ml)
Barley flour
1
⁄2 cup (125 ml) 6 tablespoons (90 ml)
1
⁄4 cup (50 ml)
Whole wheat flour
1
⁄2 cup (125 ml) 6 tablespoons (90 ml)
1
⁄4 cup (50 ml)
Rye flour
1
⁄3 cup (75 ml)
1
⁄4 cup (50 ml) 2 tablespoons
+ 2 teaspoons (40 ml)
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons (11 ml) 1
3
⁄4 teaspoons (9 ml) 1
1
⁄8 teaspoons (5.5 ml)
Kalamata or Niçoise olives, drained, patted 1 cup (250 ml)
3
⁄4 cup (175 ml)
1
⁄2 cup (125 ml)
dry, pitted and halved before measuring
Place water, olive oil, salt, honey, rosemary, bread flour, barley flour, whole wheat flour, rye flour, and yeast, in order listed, in Bread pan fitted with
kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker. Press Menu and select French/Italian. Press Crust and select Medium
(or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake, adding halved olives when Mix-in’s signal sounds. If desired,
select Pause when pause signal sounds at end of second knead. Remove dough and kneading paddle. Shape dough into loaf and replace in bread pan.
Press Start to continue rising and baking. Bread is done when end tone sounds and switches to Warm. When cycle is completed, remove bread from
machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
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