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Herb Olive Bread

by in Apr 2004
Herb Olive Bread
3 votes, 4.00 avg. rating (79% score)
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Yield: 2 loaves

From The Notchland Inn, Harts Location, NH

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  • 2 cups warm water
  • 2 tablespoons sugar
  • 3 tablespoons dry yeast
  • 2 cups bread flour
  • 1/3 cup chopped herbs


Whisk all the ingredients together in a bowl. Let sponge rise until it has doubled in bulk, about 30 to 60 minutes.



  • 3-1/2 cups bread flour
  • 1 tablespoon salt
  • 1/2 to 3/4 cup green and Kalamata olives, drained well


Preheat oven to 350 degrees. In a mixer bowl, swirl the ingredients with a dough hook. Add sponge and mix 8 to 10 minutes on very low speed, or knead by hand.

Let dough rise again until it has doubled in bulk, punch it down, and turn out onto a counter or large cutting board.

Grease a cookie sheet. Shape dough into long baguettes the length of your cookie sheet, about 1-1/2 inches in diameter. Slash and let rise again, 15 to 30 minutes. Bake about 30 minutes.
Updated Wednesday, March 3rd, 2004

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2 Responses to Herb Olive Bread

  1. Anonymous May 26, 2006 at 10:01 am #

    I thought 3 tbsp of yeast sounded too much so I used a pkt dried yeast [fast acting] and the bread was absolutely delicious. Very rustic and professional looking and tasting.

  2. Anonymous October 13, 2006 at 7:09 pm #

    This flavorful, hearty bread has become a staple in our family. It goes well with everything, but tastes great on its own, too. Freezes well. We reduce the amount of salt slightly, as the olives add plenty of salt on their own.

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