Tuesday, February 21, 2017

Olive Bread

Rose's Olive Bread 
is a nice easy recipe.
It turned out to be one of those
breads that puts me in 
a good mood to make;
not too much fiddling,
straight forward with minimal rising times
resulting in a great bread
for minimal effort.

The biga is simply mixed
in a bowl with a spoon.
Set over night to bubble away,
mine was left in the frig for 
another twenty four hours.

This was the first time I proofed a bread
in a towel lined strainer.
The dough is lighter than air.
Flipping it over onto the pan
took a gentle hand so as not to deflate.

The baking temperature is decreased
by increments.
I made a foil tent for the last few minutes.
this bread is one
I'd gladly pay for in a restaurant.
Definitely on the 
make again list.

Rose Levy Beranbaum


  1. Looks so yummy! I love olives! Maybe I should make this too this weekend!

    1. You'll like it then! I love olives, too. This is probably one of the best breads I've made so far out of the Bread Bible. Super easy, too.

  2. Your post is very inspiring Vicki Granny! I'm thinking of a nice, smoked gouda melted in the oven over cubes of Rose's olive bread sipping a dirty martini ...TonyB

  3. Wow, Vicki cut slices look so good!! Wonderful bake. :)