This recipe makes a large loaf of bread in my Zojirushi. Basil and kalamata olives make this bread smell extra-good while it’s baking, and it’s delicious!
Ingredients:
1/3 to 1/2 cup brine from olives
Warm water, enough to make 1 1/2 cups when combined with brine
2 tablespoons olive oil
3 cups bread flour
1 1/3 cups whole wheat flour
1 1/4 teaspoons salt
2 tablespoons sugar
1 1/2 teaspoons dried leaf basil
2 teaspoons active dry yeast
1/2 to 2/3 cup finely chopped kalamata olives (about 2 dozen pitted olives)
Preparation:
Put brine in a 2-cup measure; add warm water to make 1 1/2 cups. Put all ingredients except for the olives in the bread machine according to your manufacturer’s preferred order. Choose basic or wheat setting; add olives at the beep.
Modifications:
1. add one more tablespoon water. 2. choose ‘ Wheat ‘ cycle rather than Basic to allow for optimal rise. Great bread. amazing aroma. Still somewhat heavy consistensy to my taste (even though it rose well). For lighter bread repeated that with more white flour , less whole wheat(overall 3+2/3:1 ratio).
