Name: Olive & Oregano Loaf
Prep time: 5 min
Cook time: 270 min
Total time: 5 min
Ingredients: ¾ tsp Dried Yeast; 300g Strong White Flour; 100g Strong Wholemeal Flour; 1 Tbsp dried Oregano; 1 tsp Sugar; ½ tsp Salt; 2 Tbsp Olive Oil; 50g chopped black olives; 280 ml spring water

Olive & Oregano Loaf

26 Oct 2016

by RickRock

Prep Time

5 minutes

Cook Time

270 minutes

Total Time

5 minutes

Background

I make this Olive & Oregano loaf regularly - it's a real family favourite! Using a bread machine means that you can quickly prepare it in the evening, set the timer and have this delicious warm bread ready for breakfast - not to mention the lovely aroma that wafts around your home! With my machine I use the "Italian" setting for the smallest size loaf (which the manufacturer calls medium!) with a cooking time of 4½ hours - hopefully you'll be able to adapt your's to something similar.

Ingredients

¾ tsp Dried Yeast
300g Strong White Flour
100g Strong Wholemeal Flour
1 Tbsp dried Oregano
1 tsp Sugar
½ tsp Salt
2 Tbsp Olive Oil
50g chopped black olives
280 ml spring water

Instructions

Add all the ingredients to the pan in the order listed (or as per your machine instructions)
Set the bread-maker to the appropriate programme - with a delay if you wish & your machine is able to.
Use oven gloves to remove the pan. Tip out the loaf and allow to cool for a few minutes before slicing.

Tips

You can try different proportions of wholemeal to white flour- but make sure it's strong, I prefer Canadian.
You can experiment with a variety of olive types according to your taste.
You don't have to use spring water if you're happy with your tap-water.