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One of my worries with this loaf was how it would be for a sandwich. No worries there! I’ve made a few sandwiches with it, and it is so good. The olives are fantastic. It ends up being a really subtle flavour throughout the bread. It’s not the overpowering salty flavour that you get when you actually eat an olive.
I don’t know about you, but the smell of baking bread coming out of the oven is one of my favourite smells worldwide. Plus, the olives take it up a notch, making the whole house smell like pure heaven!
A quick 58-minute white bread that is super yummy. It is perfect for people who do not have 3 1/2 hours to wait for their bread to bake. This is an excellent bread if you only have an hour to make something to take to that party you forgot about.
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- 1 cup Water - hot (46-52°C/115–125°F)) *
- 2 tbsp Olive oil - or softened butter
- 1./3 cup Olives - chopped and drained
- 3 cups Bread flour - *
- 1/2 tsp Garlic - dried powder or 3 (or more) cloves fresh – Do NOT use garlic salt which has more salt than garlic
- 2 tbsp Sugar
- 1 tsp Salt
- 4.5 tsp Instant dry yeast - If using a regular 3-hour setting, use 2 1/2 tsp of Active dry yeast
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- Attach the kneading blade in the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Plug the power cord into a wall outlet. Select “ExpressBake” (58 min) – or Rapid/Quick Bake - or whichever cycle will process yeast bread in about 1 hour) - NOT Cake. If available, choose loaf size (1.5LB) and Press the Start button.You cannot use the “Delay Timer” for the “ExpressBake™ setting.” This would cool the liquid ingredients and affect how the bread rises.You cannot use the “Crust Colour” buttons when baking bread on the “ExpressBake™ setting.”
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer.
Make sure you are using the correct cycle for your recipe
- Express (58 min) or Quick/Rapid (80 min) cycles are NOT the same as the Cake cycle (90 min). The cake cycle (90 min) is for quick bread/cakes that use baking soda and/or baking powder as the leavening agent, not yeast. Cake, sometimes called Quick bread by some bread makers brands, does not use the rise time, whereas yeast bread (with a few exceptions) requires it. New bread machines often have a Rapid, Express, Quick bread cycle and a Cake cycle. Therefore, make sure you are using the correct cycle for your recipe!
Important for 58 min ExpressBake Setting Recipes:
- DO NOT raise the lid when using the EXPRESS BAKE Bread maker setting. Doing so can affect the rising of the dough. You should quickly do it just once during the second kneading cycle to check the dough.
- Carefully measure the hot water and make sure it is between 46-52°C/115–125°F by using a cooking thermometer.
- Make sure all other ingredients (like flour, sugar, dry milk, butter, etc.) are at room temperature.
- Only use Quick Rise dry yeast when using the EXPRESS BAKE Bread maker setting.
- You CANNOT use the Delay Timer for the ExpressBake settings. This would cool the liquid ingredients and affect the way that the bread rises.
- You CANNOT use the “Crust Colour” buttons when baking bread on the ExpressBake™ settings.
- If the loaf is hard to remove from the pan, let it sit for about 5 minutes to cool. Shake the bread out of the pan and wait for 15 minutes before slicing.
- You should only use “Bread Machine” flour for the ExpressBake setting recipes.
It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball. The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
- If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
Also check: Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker * “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Want More? Check Out My Cookbooks!
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Don’t have a bread machine? No problem! The book contains a guide to convert all bread machine recipes to manual recipes. The guide also allows you to convert manual recipes you may already have to bread machine recipes.
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