chipotle olive bread

Name: Chipotle Olive Bread
Prep time: 2 h
Cook time: 35 min
Yield: 1
Cuisine: Southwestern
Ingredients: 1 pinch(es) granulated sugar; 3/4 cup(s) (175 ml) warm water; 2 1/2 teaspoon(s) (12 ml) active dry yeast; 3/4 cup(s) (175 ml) milk; 1/4 cup(s) (50 ml) extra-virgin olive oil; 1 tablespoon(s) (15 ml) minced chipotle peppers or to taste; 4 1/4 cup(s) 1.5 lt all-purpose flour; 1 teaspoon(s) (5 ml) salt; 1/2 cup(s) 125 ml) chopped green or black olives; - cornmeal

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeno pepper), this is a tasty savory bread. If you don't have a chipotle, use a fresh or pickled jalapeno instead. Prep time includes rising time.

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(1 rating)

yield 1 loaf

prep time 2 Hr

cook time 35 Min

method Bake

Ingredients For chipotle olive bread

1 pinch

granulated sugar
3/4 c

(175 ml) warm water
2 1/2 tsp

(12 ml) active dry yeast
3/4 c

(175 ml) milk
1/4 c

(50 ml) extra-virgin olive oil
1 Tbsp

(15 ml) minced chipotle peppers or to taste
4 1/4 c

1.5 lt all-purpose flour
1 tsp

(5 ml) salt
1/2 c

125 ml) chopped green or black olives
cornmeal

How To Make chipotle olive bread

1
In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.

2
Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
3
Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball. Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.
4
Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C). Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in centre of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack. (Make-ahead: Store in plastic bag at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)
5
Bread Machine Variation for Dough Only:
6
In pan of machine, add (in order) water, sugar, milk, oil, chipotle pepper, salt, 4 cups (1 L) all-purpose flour and 1-1/2 tsp (7 mL) bread-machine or quick-rising (instant) dry yeast. (Do not let yeast touch liquid.) Choose dough setting. When complete, remove from pan. Knead in olives. Shape and bake as directed.
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