Olive Rosemary Loaf

This recipe uses Midtown Mix Bread Base One, be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Stand mixer

• 8-9” oven safe skillet

• Parchment paper

Ingredients:

• 1.5 cups 110°F degree water

• 3 eggs

• 2 tablespoons olive oil for mix, plus1 tablespoon for brushing top of loaf

• 2 tsp lemon juice

• 1 cup pitted, chopped Kalamata olives

• 2 tablespoons chopped fresh rosemary

Preparation:

This dough will need a 90 minute rising step before baking at 325°F

Step 1:

Whisk together eggs, water, oil and lemon juice

Step 2:

Add Midtown Mix Bread Base One to stand mixer and start mixer at low speed. Add liquid ingredients slowly and mix for about a minute before scraping down bowl and mixing at medium speed for about 5 minutes.

Step 3:

Stir in olives and rosemary by hand or at low speed on mixture before turning dough out onto oiled parchment paper. With wet hands, shape dough into a ball and make two 4” cuts in an “X” with a sharp knife. Transfer dough and parchment to clean skillet, sprinkle top of dough with water and cover with large bowl or oiled parchment to rise at room temperature for 90 minutes.

Step 3:

Preheat oven to 325°F with baking rack at lowest level. Brush top of risen loaf with 1 tablespoon of oil and bake until golden brown and sounds hollow when tapped, around 2 hours, rotating loaf after 1 hour. Let cool for 2 hours before slicing.

Tips and Ideas:

Slice only when ready to eat, one slice at a time to keep bread moist and soft. Serve with butter and salt or slices of cheese