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ITALIAN OLIVE LOAF
French/Italian Program | Delay Start Timer: Yes
1. Put all the dough ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart
®
Custom Convection
Bread Maker. Put the olives in the Automatic Mix-in Dispenser.
2. Press Menu to select the French/Italian program. Press Loaf Size and Crust Color to select both size and crust preference. Press Confirm to confirm choices
and then press Start/Stop/Pause to begin the program.
3. This particular recipe yields a rather wet dough; for this reason we do not recommend removing the paddle.
4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.
Nutritional information per serving (2-ounce slice):
Calories 117 (21% from fat) • Carb. 21g • Pro. 3g • Fat 3g • Sat. fat 0g • Chol. 0mg • Sod. 178mg • Calc. 1mg • Fiber 1
To Prepare Using Rapid Program
Prepare ingredients for the 1- or 1½-pound loaf (this is not recommended for a 2-pound loaf), replacing the yeast with 1½ teaspoons of rapid-rise yeast
for the 1-pound loaf or 2¼ teaspoons of rapid-rise yeast for the 1½-pound loaf. Secure the bread pan in the unit and press Menu to select the Rapid program.
Press Start/Stop/Pause to begin the program and then continue with Step 3 in recipe above.
INGREDIENTS LARGE 2-POUND LOAF MEDIUM 1½-POUND LOAF SMALL 1-POUND LOAF
Water, room temperature 1¹⁄
³
cups plus 2 tablespoons (324g) 1 cup (240g) ¾ cup (180g)
Extra-virgin olive oil 3 tablespoons (31g) 1½ tablespoons (21g) 1 tablespoon (14g)
Kosher salt 1¼ teaspoons (9g) 1 teaspoon (6g) ¾ teaspoon (5g)
Unbleached all-purpose flour 4 cups (560g) 3¹⁄
³
cups (466g) 2 cups (280g)
Granulated sugar 1 teaspoon (4g) ¾ teaspoon (3g) ½ teaspoon (2g)
Instant yeast 1¾ teaspoons (7g) 1¼ teaspoons (5g) 1 teaspoon (4g)
Mix-Ins
Green olives, pitted and halved and
dried very well (preferably Castelvetrano or
something similar)
¾ cup ²⁄
³
cup ½ cup
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