Crossposted from yesterday’s VeganMoFo entry.

Shane picked up some Kalamata olives from Wild Oats’ salad bar yesterday, so I asked him (demanded is more like it!) to make me some olive bread this afternoon. Which was really a double bonus - yummy olive bread for me, plus a day’s rest from veganmofo recipes!

Shane adapted the “Classic French Bread” recipe in our Sunbeam Breadmaker manual to create this Kalamata Olive loaf. The original recipe lists a bunch of machine-specific steps, which I’ll skip; after all, if you already have a bread machine, chances are you know how to use it! And if you don’t have one, check out your local Goodwill or a family member’s attic - it’s a kitchen gadget no carb-loading vegan should be without.

Shane’s Kalamata Olive Bread

Ingredients

1 cup + 2 tablespoons water (75-85 degrees)
2 tablespoons olive oil
3 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
3/4 cup chopped Kalamata olives

Directions

1. Set up your bread machine.

2. Place ingredients into the bread pan in the following order: water, olive oil, olives, bread flour, sugar and salt.

3. With finger, make a small indentation on one side of the flour. Add yeast to the indentation, making sure it does not come in contact with the liquid ingredients.

4. Insert the bread pan into your machine. Run a cycle for a 1.5 pound loaf of French Bread (or similar, depending on your machine).

5. Enjoy warm!

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