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Nutrition Facts
Serving Size 1 (64g) Recipe makes 16 servings
Calories 166
Calories from Fat 43		(25%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 217mg		9%
Potassium 69mg		1%
Total Carbohydrate 26.4g		8%
	Dietary Fiber 1.2g	4%
	Sugars 0.2g
Protein 4.1g		8%
detailed view... how is this calculated?

Chipotle Olive Bread

Recipe #349735 | 2¾ hours | 2 hours prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: wicked cook 46
Jan 14, 2009

From Canadian Living Nov 2005 Posting for safe keeping and haven't made it yet. Times are approximate I also included an ABM method for the dough only Tip: Starting at a high oven temperature then reducing it plus baking the bread with a pan of water on the bottom rack creates a crisp crust

SERVES 16 (change servings and units)

Ingredients

1 pinch granulated sugar
3/4 cup warm water
2 1/2 teaspoons active dry yeast
3/4 cup milk
1/4 cup extra-virgin olive oil
1 tablespoon minced chipotle pepper
4 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup chopped green olives
cornmeal

Directions

1
In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.
2
Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
3
Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball. Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.
4
Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C). Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in centre of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack. (Make-ahead: Store in plastic bag at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)
5
Additional Information.
6
Bread Machine Variation for Dough Only: In pan of machine, add (in order) water, sugar, milk, oil, chipotle pepper, salt, 4 cups all-purpose flour and 1-1/2 tsp bread-machine or quick-rising (instant) dry yeast. (Do not let yeast touch liquid.) Choose dough setting. When complete, remove from pan. Knead in olives. Shape and bake as directed.

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Featured Reviews for This Recipe

From: Susie D

On Oct 31, 2009

LOVED this bread! I used the dough cycle on the bread machine & then shaped into 8 buns. The buns grew into monster salad plate size buns. Next time I will make 12. LOL They were soft, fluffly, and a very light texture; perfect for sandwiches! The only changes made were adding 1/2 cup of chopped walnuts and using canned chipotles. I was expecting a background note of smoky heat and that was missing. Next time I plan to increase the chipotle because I think it will only add to this wonderful bread. The chunks of olives & walnuts were delightful & I definitely want to continue adding them by hand so they aren't chopped to bits. I used the buns for a deli roast beef sandwich & they were delicious! Thank you for sharing this FAB recipe!

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From: luvcook'n

On May 22, 2009

This truly is a wonderful loaf! It has a nice soft texture which is a nice change from the rustic loaves I make. This is going to be wonderful toasted...or...or...so many ways to use this very flavourful bread. Thank you wicked for sharing. Made this for ZWT5 for the Groovy GastroGnomes.

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From: Brooke the Cook in WI

On May 20, 2009

Loved this fluffy chipotle olive bread! I didn't have three hours to spend on this, but I managed to get wonderful tasting buns made in about an hour. I used instant yeast and followed my usual method of mixing dough - kneading the chipotle chilis and green olives at the very end. I then let the dough rest for 15 minutes before shaping into dinner rolls and let them rise for about 20 minutes and baked at 400 for 10-12. I subbed splenda in place of sugar and since I didn't have any milk in the house, I used 1/4c nonfat dry milk mixed with the water. Made for ZWT5.

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From: duonyte

On May 4, 2009

A fun and different bread. I had pushed the olives in under the dough, but really the slightly caramelized olives are quite tasty, so I won't next time. Made in the ABM, with olives kneaded in at the end. I just ate a slice plain to try it out, but I can just imagine what delicious sandwiches this will make.

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