Bread Recipes
Olive-Walnut Country Bread
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
- Heat oven to 375 degrees F. Grease an 8 inch round cake pan or coat with nonstick vegetable cooking spray.
- Combine the flour, salt and baking soda and sift them together in a large bowl; set aside.
- 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.
- 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.
- 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.
- Bake for 45 to 50 minutes or until browned.
- Remove from the pan. Rub the outside of the loaf with olive oil. Place on rack to cool completely.