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Kneadless Black Olive & Herb Yeast Loaves

January/February 2007

Your rating: None Average: 4.8 (8 votes)

These rustic olive- and herb-flecked loaves are light-textured, flavorful, aromatic and crisp on top. They are a fine accompaniment to many hearty soups and stews. To simplify preparations, kneading is skipped and the gluten is developed by beating the dough with an electric mixer. Although the recipe calls for regular active dry yeast, a quick-rise or rapid-rise yeast may be substituted by slightly reducing the total amount used; the rising times may be a little shorter than for regular yeast.



READER'S COMMENT:
"This bread is delicious beyond description! The texture and flavor make it well worth the work. I've made it four or five times since Christmas and my husband still raves over every bite. I'm serving it with beef stew to guests tomorrow...
Kneadless Black Olive & Herb Yeast Loaves

3 Reviews for Kneadless Black Olive & Herb Yeast Loaves

09/28/2009
Anonymous

This is ~by far~ the BEST bread I have ever made. Well worth the time. I make it regularly -- everyone loves it.

Christina, Bozeman, MT

Comments
09/28/2009
Anonymous

Great! Very easy to do, and good olive flavor.

Raedia

Comments
09/28/2009
Anonymous

This bread is delicious beyond description! The texture and flavor make it well worth the work. I've made it four or five times since Christmas and my husband still raves over every bite. I'm serving it with beef stew to guests tomorrow night and I know it will be a hit. I found it was impossible to "stir vigorously" with a wooden spoon - I just didn't have the strength. I simply used my hands and that worked just fine. Just be sure to oil your hands first as the dough is extremely sticky. Also, I sprinkled a little finish of sea salt with the extra flour on top of the loaves and we loved it.

Anonymous, Thomaston, MA

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