Olive bread Recipe Gluten-free and dairy-free (casein-free).
PORTIONS: 1 BREAD
Recipe developed for the following bread machine brand and model settings:
LIST OF BRANDS AND MODELS TESTED
If your bread machine is not among our tested models, we will be happy to help you try to find, if possible, the parameters for your brand and model.
Contact us : info@cuisinelangelique.com
LIQUID INGREDIENTS
- 385 g (1 1/2 cups - 2 tablespoons) of water at a specific temperature depending on your bread maker model. See settings
- 30 ml (2 tbsp) light olive oil
- 30 ml (2 tbsp) maple syrup
- 1 egg, beaten (it must be cold, so straight out of the refrigerator)
DRY INGREDIENTS
- 20 g (30 ml / 2 tbsp) chia seeds *
- 385 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
- 3.5 ml (3/4 tsp) salt
- 1 ml (1/4 tsp) instant yeast (or baking)
- 2,5 ml (1/2 tsp) garlic powder
- 2,5 ml (1/2 tsp) dried thyme
- 135 g (1 cup) Kalamata olives, drained and sliced
PREPARATION
- Grind the chia seeds* in a coffee grinder. Mix together all the dry ingredients, except the yeast and the olives. Set aside.
- Make sure the kneading blade is fully inserted into the bread machine pan. Add the liquid ingredients in the order given above.
- Spoon the flour mixture on top of the liquids. Make a well in the center and place the yeast (without letting it touch the liquids).
- Start the machine on the appropriate cycle based on your brand and model of bread maker. See settings
- Wait about 2 minutes then open the lid, scrape the edges with a spatula so that all the flour mixes into the batter.
- Close the lid and let the machine continue its cycle until it beeps to indicate the addition of ingredients.
- Then add the olives (if necessary, scrape the edges so that the olives mix well). Close the lid and allow the machine to continue cooking.
- As soon as the cycle is finished, remove the bread (do not leave it on the warm cycle), unmold it and let it cool completely on a wire rack. Wait until the bread is completely cooled before removing the kneading blade.
PARAMETERS ACCORDING TO YOUR BREAD MACHINE
No setting can be the same for all bread machines and non-compliance with the parameters can result in a total failure of the recipe.
If your bread machine is not in our tested models, contact us at : info@cuisinelangelique.com and we will be happy to help you try to find, if possible, the parameters for your brand and model.
Click on your make and bread machine model to get the settings:
Black & Decker : Model B2200
Water temperature: Between 45°C and 50°C
Cycle 1
Bread 2 lbs
Dark crust
Cuisinart : Model BK-220PPC
Water temperature: Between 45°C and 50°C
Cycle 1
Bread 1.5 lbs
Dark crust
Hamilton Beach : Model 29882C
Water temperature: Between 45°C and 50°C
Cycle 1
Bread 2 lbs
Dark crust
Hamilton Beach : Model 29888C
Water temperature: Between 20°C and 22°C
Cycle 2 (French bread)
Bread 2 lbs
Dark crust
Have the pleasure of eating a good homemade olive bread again but above all, gluten-free. The bread maker makes prep easy, so you have more time to do the things that really matter.
TIP
* If you use commercially ground chia seeds, the grind is not fine enough and the density is not the same for whole seeds and ground seeds. It is therefore absolutely necessary to use the measurement in grams and grind your seeds again in the coffee grinder in order to obtain a fine powder.
RECIPE AND COOKING METHOD
The parameters given for the different brands and models of bread machines tested apply ONLY to this specific recipe. Another recipe will not necessarily work with the same parameters. In addition, recipes designed for the conventional oven cannot be used as is in a bread machine. To bake bread in the conventional oven, you really need to use the recipes we have developed for the oven.
ONLINE BAKERY CLASSES
Gluten-free baking is a complex area that requires expertise very different from traditional baking. We have developed recipes and cooking techniques for you to bake bread easily.
Our online gluten-free bread cooking class is free. Gluten-free bread will no longer have any secrets!
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