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Bread Machine Olive and Herb Bread with Bread Booster

  • Beginner
  • 2 loaves
  • 1 hr 50 min
Baking Success Or Baking Mess


3-1/2 cups (875 mL) all-purpose flour
5 (25 mL) teaspoons Fleischmann's® Bread Booster™
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) dried Italian herb blend
1 (2- 1/4 tsp/11 mL) envelope Fleischmann's® Bread Machine Yeast
OR 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) granulated sugar
3/4 cup (175 mL) chopped pitted green and black olives


Whisk together flour and bread booster. Place flour mixture, 1 cup (250 mL) water, oil, herb blend, yeast, salt and sugar into bowl of bread machine baking pan in order specified according to manufacturer’s instructions.

Set to dough setting, adding olives at the time directed by manufacturer’s instructions for added ingredients. Remove mixed dough from bread maker machine; knead untilsmooth.

Divide dough in half; shape into 2 round loaves. Place on parchment paper–lined baking sheet. Cover and let stand for about 1 hour or until doubled in size.

Preheat oven to 375°F (190°C); bake for 30 to 35 minutes or until golden brown and instant-read thermometer inserted into center of loaf registers 190˚F (88˚C).

Tip: Substitute chopped sun-dried tomatoes for olives if desired.

Stand Mixer Variation:

Whisk together flour and bread booster; set aside.

In bowl of stand mixer fitted with dough hook, mix flour mixture, herb blend, yeast, salt and sugar on low speed until blended.

Add warm water and oil; beat for 2 to 3 minutes on medium-low speed, scraping down side of bowl occasionally, until ball of dough starts to form. Mix in olives just until blended.

Transfer dough to lightly floured work surface. Divide dough in half. Knead each half for 8 to 10 minutes or until smooth and elastic, and dough springs back when lightly pressed with 2 fingers. Cover with tea towel; let stand for 10 minutes.

Pat each half of dough into 6- x 8-inch (15 x 20 cm) rectangle. Fold up like a business letter, folding one short side into center of dough, then folding remaining short side over top. Using heel of your hand, press open edge closed. Gently pat and roll dough into 12-inch (30-cm) long log. Place seam side down on parchment paper–lined baking sheet. Cover and let stand for about 1 hour or until doubled in size. Bake as directed.

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