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Olive Bread Twist Recipe

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Olive Bread Recipe Maggie Beer
Olive Bread Recipe Maggie Beer from www.maggiebeer.com.au

Description

This olive bread twist recipe is a perfect savory bread to serve alongside your favorite soups and stews. The dough is made with a combination of all-purpose and bread flour, giving it a soft and chewy texture. The addition of chopped olives throughout the dough gives it a salty and tangy flavor that is sure to please any olive lover.

Prep Time

Preparation time for this recipe is approximately 2 hours, including rising time.

Cook Time

Cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1/2 cup warm water
  • 1 packet active dry yeast
  • 1 tablespoon sugar
  • 1/4 cup olive oil
  • 1/2 cup chopped black olives
  • 2 cups all-purpose flour
  • 1 cup bread flour
  • 1 teaspoon salt
  • 1 egg, beaten

Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Wooden spoon
  • Pastry brush
  • Baking sheet

Method

  1. In a large mixing bowl, combine warm water, yeast, and sugar. Let the mixture sit for 5-10 minutes, or until the yeast is foamy.
  2. Add olive oil and chopped olives to the yeast mixture and mix until combined.
  3. Add all-purpose flour, bread flour, and salt to the bowl and mix until a dough forms.
  4. Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
  5. Place the dough in a greased bowl and cover with a damp towel. Let the dough rise in a warm place for 1 hour, or until doubled in size.
  6. Punch down the dough and divide it into two equal pieces.
  7. Roll each piece of dough into a long rope, approximately 18 inches in length.
  8. Twist the two ropes together to form a bread twist and place it on a greased baking sheet.
  9. Brush the bread twist with beaten egg and let it rise for an additional 30 minutes.
  10. Preheat the oven to 375°F (190°C) and bake the bread twist for 25-30 minutes or until golden brown.

Notes

For a more pronounced olive flavor, you can add more chopped olives to the dough. You can also substitute green olives for black olives for a different flavor profile. This bread twist is best served warm and fresh out of the oven.

Nutrition Info

This recipe yields approximately 8 servings. Each serving contains:
  • Calories: 223
  • Carbohydrates: 34g
  • Protein: 6g
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 21mg
  • Sodium: 369mg
  • Potassium: 88mg
  • Fiber: 2g
  • Sugar: 2g
  • Vitamin A: 53IU
  • Calcium: 19mg
  • Iron: 2mg

Recipes FAQ

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour in place of bread flour. However, the bread may not have the same structure and texture as it would with bread flour.

Can I make this bread twist ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. When you're ready to bake the bread twist, let the dough come to room temperature and rise for 30 minutes before baking.

Recipe Tips

  • Make sure your yeast is fresh and active. If your yeast doesn't foam when mixed with warm water and sugar, it may be inactive and the bread won't rise properly.
  • Don't skip the rising time. Allowing the dough to rise is crucial for the bread's structure and texture.
  • Brushing the bread twist with beaten egg before baking gives it a shiny and golden crust.

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