Bread Recipes

Olive-Walnut Country Bread

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Yield: 1 (8 inch loaf)

Ingredients

  • 4 cups all-purpose flour or 2 cups all-purpose flour + 2 cups whole-wheat flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 tablespoon chopped fresh thyme or rosemary or 1 teaspoon dried thyme or rosemary
  • 1 1/3 cups buttermilk
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 1 cup chopped walnuts
  • 1 cup sliced ripe olives, drained
  • Olive oil

Instructions

  1. Heat oven to 375 degrees F. Grease an 8 inch round cake pan or coat with nonstick vegetable cooking spray.
  2. Combine the flour, salt and baking soda and sift them together in a large bowl; set aside.
  3. In another bowl, beat together the thyme or rosemary, buttermilk, egg and 2 tablespoons olive oil. Add to the dry ingredients along with walnuts and olives. Stir vigorously with a fork or a large spoon until the dough holds together.
  4. Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds, just long enough for the dough to become smooth rather than sticky. Do not over-handle the dough.
  5. With floured hands, pat the dough into a round about 8 inches across and 2 inches high. Place in the prepared pan. With a sharp knife, cut a 1/2 inch deep "X" across the top of the loaf.
  6. Bake for 45 to 50 minutes or until browned.
  7. Remove from the pan. Rub the outside of the loaf with olive oil. Place on rack to cool completely.


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