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Smells wonderful. The olives give it an almost brown sugar turnover like smell.

Smells wonderful. The olives give it an almost brown sugar turnover like smell.
[–] • 2 pts

Mind sharing the recipe?

[–] • 1 pt

When I get back home tonight, I'll copy it over.

[–] • 1 pt

Here you go:

This is for a 2lb loaf in a bread machine. It makes a very soft, dense, almost doughy bread on my machine at the normal setting, you may want to increase the bake time a bit. As always, your machine will vary. Measurements are level unless noted.

1 1/8 cup warm, filtered water (9 oz.) 2 TBSP raw sugar (regular sugar works as well, I prefer the raw) 2 1/2 TBSP powdered milk (I use powdered whole, recipe says powdered skim) 2 1/2 TBSP oil (I use peanut, sesame will give you a darker, kind of "meaty" flavor) 1 1/4 tsp salt 3 cups bread flour, ~13% gluten 1 packet active dry yeast, regular rise 2-ish TBSP herbe-de-province, generous (adjust to your liking) 4oz (1/2 standard jar) grated powdered 5 cheese. Don't use ones that have rice flour filler like wal-mart shite. 1 small jar sliced green olives, with or without pimento.

Wash the olives thoroughly to remove the brine and pat dry on a paper towel. You want the olives, not the salty brine. It's best to have your dry ingredients and olives at room temp.

Add to your machine's tub, in this order:

Water Oil Sugar Milk powder Salt herbs cheese olives flour

Put the yeast on top of the flour and start the cycle.

Depending on the dryness of the cheeses and the wetness of the olives, you may need to add a little water or a little more flour during the mixing cycle. You want to get a nice round dough ball that doesn't have dry spots, but doesn't have a soft bottom that flattens while it mixes.

Let it bake and when done, immediately eject from the tub and let cool. Don't cut into it until it's cool, this will help preserve the moisture. The olives will keep this soft a little longer than normal, but eat up in a couple of days.

[–] • 1 pt

Thank you, I will be making it this weekend.

[–] • 1 pt

Slice it, toasted with smoked salmon, cream cheese, with chopped shallots and spring onions.

[–] • 1 pt

This is good with just a bit of butter. You don't need any of that other stuff.

[–] • 1 pt

I know, I'm just hungry ;)

[–] • 1 pt

I wonder how a bit of smoked salmon would go baked into the bread. It doesn't last long enough to spoil.

[–] • 1 pt

Loaf of herb, cheese, and olive bread just came out of the baker.

What do you mean by 'baker'?

[–] • 1 pt

Bread machine.

[–] • 1 pt

I have this innate and irrational hatred towards bread machines, but I can't think of why I hate them so much, other than it was probably an irrational hatred I inherited from my Father.

Do you enjoy your 'baker'?

[–] • 1 pt

I love it. I can load it up and have it making bread while I do other things around the house.

[–] • 1 pt

Is that a zojirushi bread machine? I have similar and use it about every 3 weeks for past decade. I don't think I have ever used the same recipe more than 2x since I can always look in the fridge or pantry for other things to add in like nuts, cranberries, cheese, oats or whatever.

My only regret is I didn't get the one that makes the loaves in a traditional type pan so it's more horizontal than vertical. Just took up too much counter top that we didn't have at that time.

[–] • 1 pt

It's an SKG. It had rather poor reviews after I got it, but I've never had a problem with the machine - if you follow the recipes in the book, it does the job it was meant to do.

[–] • 1 pt

Hell yeah. As long as it works that's great. I also use mine to make mochi since the mixing blade is so strong and mochi hard as hell to mix