Best Olive Juice Bread Bath Recipes

Olive Juice Bread image

Provided by death_by_parsnip

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/4 cups olive juice or 1 1/4 cups water
1/2 tablespoon sugar
1/2 tablespoon salt
1 teaspoon dried rosemary (optional)
2 cups unbleached all-purpose flour
1 cup whole wheat flour
2 teaspoons yeast

Steps:

Add the ingreadients to your bread machine according to its instructions. Add water to the olive juice until you get 1 1/4 cups of liquid. I prefer the rosemary, but it is optional.
You can either bake the bread in your bread machine or in the oven.
To bake in the oven, use the dough setting on the bread machine. Place the bread in a greased 9x5 inch loaf pan, cover with a towel and let rise for an extra 30 minutes or so. Bake at 400 degrees for 30 minutes.

Nutrition Facts : Calories 113.7, Fat 0.4, SaturatedFat 0.1, Sodium 291.9, Carbohydrate 23.9, Fiber 1.9, Sugar 0.6, Protein 3.8

Olive Loaf image

Provided by Alton Brown

Categories dessert

Time 2h10m

Yield 1 loaf

Number Of Ingredients 10

Vegetable oil spray
17 ounces all-purpose flour, approximately 3 1/2 cups
3 teaspoons baking powder
12 ounces pitted, roughly chopped mixed olives, approximately 2 cups
1/3 cup store bought or homemade Tapenade, recipe follows
2 large eggs, beaten
1/2 cup olive oil
1 cup whole milk
1 tablespoon honey
1 1/4 teaspoons kosher salt

Steps:

Preheat the oven to 375 degrees F.
Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
Remove the loaf from the pan and allow to cool on a rack before serving.
Tapenade:
1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Yield: approximately 1 to 1 1/2 cups

Olive Juice Bread Bath image

Provided by Lynnda Cloutier

Time 5m

Number Of Ingredients 9

1 /4 cup freshly grated parmigiano reggiano cheese
2 tbsp. finely chopped fresh italilan parsley
1 tbsp. dried oregano, crushed
4 garlic clove, minced
2 tsp. freshly ground black pepper
1 tsp. salt
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
crusty bread, for serving

Steps:

1. In small mixing bowl, mix cheese, parsley, oregano, garlic, pepper and salt. Stir to blend. Transfer half of the cheese mixture to a wide shallow serving bowl.
2. Pour oil over cheese mixture in serving bowl, then drizzle in the vinegar. Sprinkle remaining cheese mixture on top. Serve with the bread for dipping. Any leftovers can be refrigerated for another meal, or saved for an instant salad dressing.
3. Source: unknown