by merrill
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my 134 recipes »
Photo by Sarah Shatz
1 1/2 cups all-purpose flour Ask a question about this ingredient
3/4 cup whole wheat flour Ask a question about this ingredient
2 1/2 teaspoons baking powder Ask a question about this ingredient
1 teaspoon chopped fresh rosemary Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 large eggs, lightly beaten Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1/2 cup chopped pitted imported olives (I used Kalamata) Ask a question about this ingredient
Position a rack in the lower third of the oven and heat the oven to 350º F. Grease a 6-cup loaf pan.
Ask a question about this stepIn a medium bowl, whisk together the flours, baking powder, rosemary, and salt. In a large bowl, stir together the eggs, milk and olive oil. Add the flour mixture and fold until about three quarters of the dry ingredients are moistened. Add the olives, and fold just until the pieces are distributed and the dry ingredients are moistened; the batter will be stiff.
Ask a question about this stepScrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack. Serve with olive oil for dipping.
Ask a question about this stepLove this! Made it to serve with dinner a few nights ago, and it was delicious. Lots of flavor for very little effort.
I have attempted to make this bread TWICE!! Both times, I could not get it out of the pan in one piece! Both times, all I got was a crumbled mass of ~ crumbles!! Forget about slicing!! The only way I could have eaten it with seasoned olive oil would be to pour it over and pass around the forks or spoons! The taste was good, but used the same amount of dried rosemary as fresh. (You can tell I love rosemary!) In all my bread baking years, I have never had this experience
Weird -- so sorry you're having this experience! Is your bread actually sticking to the pan, or is it just a texture issue? The loaf should be somewhat crumbly, but it definitely shouldn't fall apart completely. Anything unusual about your baking conditions we should consider -- altitude, special pans, etc.?
Did you try to remove it from the pans when it was still hot? That would do it. I waited 10 to 15 minutes and removed the loaf easily, cooled further and it slices beautifully. I buttered the pan and gave a quick of Pam Baker's spray for good measure.
Completely bewildered - I found this dry and surprisingly tasteless.
Sorry to hear it wasn't to your liking -- any chance your oven runs hot, and it over-baked?
I just made this, amazing! I used half and half for the flours because I live in Spain and the wholewheat flour isn´t very wholewheaty. I used big fat green olives that had been marinated in garlic. Its so light! Thanks a lot!
Made several loaves of this last week using a Mediterranean olive blend (both green and black in a heady, heavily herbed marinade). It is the best quick break I have ever tasted. The addition of the WW flour gives it a texture closer to a yeasted bread. Brilliant.
I don't see why not. It has a bit less protein (gluten) than WW flour, so you might want to use a little more, say 1 full cup.
Comparing bread flour to all purpose flour, there is more gluten in the bread flour, which is good for a yeast bread where the development of elastic gluten strands traps the gases from the growing yeast. In quick breads like this, bread flour is usually not recommended because the gluten may toughen the dough. Even AP flour should be handled gently, ie mixed lightly, not beaten. If you don't use whole wheat flour, I think AP is more suitable as a substitute. The directions in step 2 are important to get a tender crumb.
Protein contents of WW flour: 14-14.5 %; bread flour 12-12.5 %; AP flour 10-10.5%. The higher protein content of either WW BF give this bread its perfect, more breadlike consistency. We made 4 loaves of it today to serve with lunch. The flavor is breathtaking, and the consistency kept it from being crumbly as quick breads can be. Thank you, Merrill.
I make a version of this bread that adds some rolled oats and honey to the batter....in the dozens of times I've made it, I've always intended the bread for sandwiches, but the loaf never lasts long enough. It's delicious!
I love this delicious bread and its quick, however I prefer a bit more salt and plan to use 1 teaspoon of salt instead of 1/2. Thanks for sharing.
I made 2 loaves of this wonderful bread tonight. It's easy, delicious and I love the tender crumb. I'm serving the bread with a lunch I'm doing Thursday. I waited until the loaves completely cooled and then cater-wrapped. Any tips beyond that??
what's cater-wrapped? I made these for my neighbors for Christmas and gifted with fresh picked herb O&V for dipping - they loved it!!!
It just means completely wrapping something in plastic in 2 different directions very snugly. The term comes from caterers as it's how they wrap everything to be transported to a client location. All worked out in the end and the bread was great. I LOVE your idea of teaming this with a dipping oil for a gift! GREAT idea!!!!!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
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The original recipe calls for fresh or dried rosemary, but I always use fresh -- you get a much more fragrant bread.
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The fastest whisker in the East? I think not.
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The triumvirate that truly makes this recipe: olives, olive oil and fresh rosemary.
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Make sure to butter the loaf pan generously so nothing sticks!
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When the wet and dry ingredients look like this, it's time to add the olives.
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Voila!
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I attempt to spread the batter gently but evenly into the pan.
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I have a big exam coming up, so took a study break and baked this at 10 PM last night. It's my first time baking any kind of bread, and I think I'm hooked! Thanks for another great recipe.