Rosemary Kalamata Olive Loaf

Aromatic and flavorful, tonight this rosemary kalamata olive loaf will accompany a moose roast. Roasted lamb, too, would be a good choice, and we anticipate it pairing well with Italian or Greek dishes, as well. This morning we served toasted slices with olive oil with halibut omelets. During the baking process, our kitchen was filled with the irresistible scent of rosemary. We agreed it was one of the best savory breads we’ve ever had.

This is another recipe from 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt. Monitor the dough during the kneading process to make sure the amount of flour/moisture is right. Because the kalamata olives added moisture, I found I needed to add a little more flour than is indicated below.

Olive Rosemary Loaf

Ingredients

  • 1 cup water
  • 3/4 cup kalamata olives, pitted and chopped coarse, extra moisture gently squeezed out in paper towels
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 2 tbsp extra virgin olive oil
  • 3 1/4 cups all purpose flour
  • 1/4 cup fresh rosemary (or 2 tsp dried)
  • 1 1/4 tsp yeast

Directions

  1. Measure ingredients into baking pan in the order recommended by the bread machine manufacturer. Insert pan into the oven chamber. Start your machine. During the kneading phase, check to make sure the dough is of proper consistency. Add flour or water as needed.

Rosemary Tomato Bread

A friend here in Point Hope lent me a book called 300 best Bread Machine recipes. Of the 300, I picked out about a dozen to try. The first was a honey wheat oat bread, and it was absolutely terrific. The evening it came out of the bread machine, Jack and I put our other dinner plans on hold and instead stuffed ourselves with warm slices of this bread slathered in butter and honey. After a few days, some breads crumble or dry too much. Not this one.  It was dense and flavorful and help up nicely.

The oat bread recipe was a safe pick. I knew how it was supposed to taste and look. Next it was time for a leap to the recipe that made me borrow the book in the first place – Rosemary Caesar Bread featuring tomato-vegetable juice, sun-dried tomatoes, and rosemary. The beautiful color and aroma of this bread makes it a centerpiece loaf.  Following is my adaptation of the recipe, including a name change. “Caesar” makes me think of anchovies (Caesar dressing), so I think “Rosemary Tomato Bread” is more accurate.

Rosemary Tomato Bread

Ingredients

  • 1 1/4 cups tomato-vegetable juice
  • 1 tbsp granulated sugar
  • 2 tbsp extra virgin olive oil
  • 3 1/2 cups bread flour
  • 1/3 cup chopped sun-dried tomatoes
  • 1 tbsp dry rosemary
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1 1/4 tsp bread machine yeast

Measure ingredients into the baking pan in the order recommended by the manufacturer. Select Basic cycle to bake.

Makes 1.5 lb loaf. This is an excellent bread to serve with breakfast eggs or for making egg salad sandwiches.