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Olive and Oregano Loaf

I make this Olive and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Resting Time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 people
Cuisine: Fusion, Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

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