Olive Bread (the true continental loaf)

[CreamPuff63]

Ingredients:

500g bakers flour
1 tsp sea salt
1 sachet dry yeast (8g)
2 tsp sugar
freshly ground black pepper
4 tbsp extra virgin olive oil
1 cup (250ml) warm water
125g pitted olives

Method:

Add dry ingredients (but not olives yet) to TM bowl. Combine on Speed 5 for 5 seconds.
Add oil and water to dry ingredients.
Knead for 5 minutes on Closed Lid,  (Stay with your machine)
Add olives in the last minute or so.
Remove from TM, and place in greased bowl (or use your TM mat) and sprinkle with a little water, and then cover with cling wrap and leave in a warm place for 1.5 - 2 hours.

Preheat oven to 200 degrees celcius.
Knead dough by hand, and shape into 20cm loaf.
Place on greased and floured tray, sprinkle with flour and cover with a cloth.
Leave for 30 minutes in warm place to double in size.
Bake for 20 minutes at 200, then reduce oven to 180 and for a further 25-30 mins or until cooked.
Cool on wire rack.

(Note: I tend to use the TM mat and therefore don't do that side of the preparation, and I also use a floured pizza stone in the oven, so after the second rise I gently lift it onto the stone and brush some flour over).


Source: The York CWA Cookery Book using EVOO

[cookie1]

More delicious bread, my hips thank you CP63.

[Thermomixer]

Thanks CP63 - I think you may need to knead for less time with the TMX ?  But definitely stay with it !!

[CreamPuff63]

In the original recipe, they said about 10 mins by hand

[cathy79]

In the original recipe, they said about 10 mins by hand

For what it's worth, I converted a bread recipe over the weekend that required 10 minutes of hand kneading.  I did 3 in TMX and it turned out beautifully.

[Thermomixer]

Probably 2 mins 30 sec and then leave to rise in TMX and knead for another minute and add olives at this time ?

[Shayla]

I always check the progress of the kneading time required by testing the elasticity - take small piece of dough and gently stretch it - the piece should be almost transparent without breaking into holes. I usually knead for about 3 minutes and then test - sometimes needs a little more other times is perfect. A chef gave me this tip and ever since using it my bread has been lighter and even textured.
Shayla in Cape Town

[Thermomixer]

Good tip and must admit I do that - just out of habit and forget I do it.  In the restaurant, where I have to knead by hand !!!!!, and four or five times !!!!!!!!, that is how we work out when to make the rolls - if it is elastic enough.  Then the gluten has been activated.