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Quick food: Olive and herbs bread by Majnouna Quick food: Olive and herbs bread by Majnouna
:pointl: Check out the book!

Bread necessarily takes longer than the rest of the recipes in this series, but I really feel a cookbook is not complete without a few simple bread recipes. Especially with what I've been reading about industrially made bread – so much salt and sugar in that, no wonder this staple of human food has come to be viewed as unhealthy!
This being leavened bread won't respond very well to flour substitutions, though you can make it half all-purpose, half wholewheat flour. I will try to find and test good wheat-free bread recipes to include as well (I tried this one with gram flour but don't recommend it!!)

More recipes in my folder: Quick Food, Not Fast Food.
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:iconbunnehs111:
BUNNEHS111 Featured By Owner Dec 16, 2013  Hobbyist Traditional Artist
When you say this bread serves two, how much is one serving? If I made this into many small slices and maybe small thing loaves, how many slices do you think I could get? Will that hurt the recipe at all? Thanks!
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:iconmajnouna:
Majnouna Featured By Owner Dec 17, 2013  Professional General Artist
It doesn't say this serves two it says it makes 3 (loaves). Each loaf is enough for one or two people depending how much bread you're in the habit of consuming, but the best way to figure it out is to just try it because I don't know what your standards are.  This isn't for slicing, by the way, it doesn't have that texture. You break it by hand.
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:iconbunnehs111:
BUNNEHS111 Featured By Owner Dec 17, 2013  Hobbyist Traditional Artist
Ah, ok. Thanks!
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:iconayumi-fallassion:
Ayumi-Fallassion Featured By Owner Sep 9, 2013  Student Artisan Crafter
Love this recipe! But then, my husband wants me to make it with Rye flour. Turned out nasty that way!! Never again, this was perfect before!
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:iconmajnouna:
Majnouna Featured By Owner Sep 9, 2013  Professional General Artist
Ouch! There's a reason why rye bread has that particular texture and taste :giggle: Substituting flours shouldn't be done lightly as they all have different properties! But it's a good way to learn.
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:iconchild-of-eire:
Child-of-Eire Featured By Owner Jul 13, 2013  Hobbyist General Artist
trying this recipe for a family reunion. I can smell it baking right now, and I'm quite sure that everyone will love it.
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:iconmajnouna:
Majnouna Featured By Owner Jul 15, 2013  Professional General Artist
Enjoy!
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:iconchild-of-eire:
Child-of-Eire Featured By Owner Jul 15, 2013  Hobbyist General Artist
will do.
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:iconwoodskin:
Woodskin Featured By Owner Jun 25, 2013
Can you do the same, buit with green olives? I don't like black ones that much...
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:iconmajnouna:
Majnouna Featured By Owner Jun 25, 2013  Professional General Artist
Yes. Why do you even have to ask?
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:iconwoodskin:
Woodskin Featured By Owner Jun 25, 2013
No need to be agressive. I just thought it was an interesting recipe, but thought black olives gave it special flavour or something, or had another function; or maybe that green olives may changre or ruin the taste of the bread if baked.

I am not an expert, I am actually quite ignorant in this things, so I wanted to make sure.

Great recipes by the way. Sorry to have offended you with my ignorant remarks.
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:iconmajnouna:
Majnouna Featured By Owner Jun 25, 2013  Professional General Artist
Sorry for being stroppy, I get a remarkable number of lazy or thoughtless questions on these. You can leave the olives out completely.
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:iconwoodskin:
Woodskin Featured By Owner Jun 25, 2013
Oh, okay. Sorry for my lazy thoughtless question on your recipe.

Have a nice day.
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:iconsampea:
sampea Featured By Owner May 5, 2013
looks yummy
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:iconmajnouna:
Majnouna Featured By Owner May 5, 2013  Professional General Artist
is yummy! :D
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:icongreensprite:
GreenSprite Featured By Owner Apr 14, 2013  Professional Digital Artist
I'm so glad I live in a country where it's still unusual to put sugar in bread (and they don't go overboard with salt either, though finding a bread with completely no artificial additives is becoming a bit difficult). Can I skip the honey in this or does it have al purpose other than sweetness?
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:iconmajnouna:
Majnouna Featured By Owner Apr 14, 2013  Professional General Artist
Actually the honey here is just for the yeast, the taste doesn't carry through. I think it encourages it to multiply faster. I substituted it for sugar itself. But I've seen recipes that just use warm water without sugar for the yeast; you could always try without sugar or honey, leave it a bit longer and see if you're happy with the final texture of the bread!
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:iconiceflame1019:
IceFlame1019 Featured By Owner Apr 1, 2013  Hobbyist General Artist
Got started on this late but I jut set the dough to rise, can't wait to see how it turns out :D
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:iconmajnouna:
Majnouna Featured By Owner Apr 1, 2013  Professional General Artist
:dance:
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:iconiceflame1019:
IceFlame1019 Featured By Owner Apr 2, 2013  Hobbyist General Artist
turned out pretty delicious xD
Only problems I had though were that I was reading too fast and kept seeing "250", didn't see that was CELSIUS. ^^; and I forgot to grease the sheet so...the bread stuck. @_@ but imma definitely be making more of this soon x3
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:iconmajnouna:
Majnouna Featured By Owner Apr 2, 2013  Professional General Artist
Ouch!! Well better that than the reverse, the house may have burned down :lol:
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:iconiceflame1019:
IceFlame1019 Featured By Owner Apr 3, 2013  Hobbyist General Artist
lol yes

I made another batch yesterday with a greased sheet and the right temperature.

It turned out AMAZING *w*

now my mom keeps hinting I should make it every other day...think this is a new family hit xD
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:iconmajnouna:
Majnouna Featured By Owner Apr 3, 2013  Professional General Artist
:clap:
Very glad to hear! It's great when simple recipes become family favorites!
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:iconiceflame1019:
IceFlame1019 Featured By Owner Apr 3, 2013  Hobbyist General Artist
yes, especially ones I can remember xD it takes me a while to memorize things but this one is so easy I've already got it memorized. x3

thanks for putting these recipes up, looking forward to more :D
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:iconsoapy-lump-nugget:
Soapy-Lump-Nugget Featured By Owner Mar 30, 2013  Hobbyist General Artist
I really love the originality and simplicity of these amazing recipes! I could imagine a lovely cookbook with recipes such as this on all the pages! That is absolutely splendid!
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:iconmajnouna:
Majnouna Featured By Owner Mar 30, 2013  Professional General Artist
That's the idea :) Thanks!
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:iconsoapy-lump-nugget:
Soapy-Lump-Nugget Featured By Owner Mar 30, 2013  Hobbyist General Artist
You're welcome! :) Looking forward to when it comes out!
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:iconlaufeiia:
Laufeiia Featured By Owner Mar 28, 2013  Hobbyist General Artist
I suppose you couldn't let this rise in the fridge overnight, say...18 hours ish? :/ If not I guess I'll be baking it all today haha, was hoping to bake it in the morning and all. VERY excited to try this recipe!!
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:iconmajnouna:
Majnouna Featured By Owner Mar 28, 2013  Professional General Artist
It won't rise in the fridge, the yeast will go back to sleep. But you can leave it on the counter overnight (if it's not too cold where you are), that's fine :)
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:iconlaufeiia:
Laufeiia Featured By Owner Mar 28, 2013  Hobbyist General Artist
That is exactly what I'll probably be doing then x), Wake up and bake some bread, ahh. I love these little recipes! <3 Thank you!
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:iconmajnouna:
Majnouna Featured By Owner Mar 28, 2013  Professional General Artist
Yes, and that's a real good idea by the way :nod: Fresh bread is HEAVEN.
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:iconshanhikari:
ShanHikari Featured By Owner Mar 26, 2013
I made this today, it came out very well, thank you =)
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:iconmajnouna:
Majnouna Featured By Owner Mar 27, 2013  Professional General Artist
Enjoy!
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:iconapple-crisp:
Apple-Crisp Featured By Owner Mar 26, 2013  Hobbyist
Olives and I have an ill relationship... but this recipe makes me regret not liking them so much. It sounds delicious! (But all your recipes do. I would love to try out your 'Banana Bake' one day.)

It's a silly question, but is it possible to make this recipe while skipping out on the olives? Its not exactly 'Olive & Herbs Bread' then, but the herbs and honey make it seem like it would be worth it.
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:iconmajnouna:
Majnouna Featured By Owner Mar 26, 2013  Professional General Artist
Sure, why not :)
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:iconcookiecookie8816:
CookieCookie8816 Featured By Owner Mar 26, 2013  Hobbyist Digital Artist
I need to try this. So much.
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:iconmajnouna:
Majnouna Featured By Owner Mar 27, 2013  Professional General Artist
:D
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:iconbase-sg:
Base-SG Featured By Owner Mar 26, 2013
that looks so good...
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:iconmajnouna:
Majnouna Featured By Owner Mar 27, 2013  Professional General Artist
:nod:
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:iconbretagnelee:
BretagneLee Featured By Owner Mar 26, 2013  Hobbyist Traditional Artist
Lol, I looked at all this lovely recipe and immediately got up to the kitchen to see if I have all the ingredients ... and I do. :) I have always wanted to try making my own bread.
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:iconmajnouna:
Majnouna Featured By Owner Mar 27, 2013  Professional General Artist
Wicked :D
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:iconpokenomnomnom:
PokeNOMNOMNOM Featured By Owner Mar 26, 2013  Hobbyist Digital Artist
Yum, that looks good.

Thanks for sharing!
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:iconmajnouna:
Majnouna Featured By Owner Mar 26, 2013  Professional General Artist
Welcome!
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:iconimke14:
imke14 Featured By Owner Mar 26, 2013  Hobbyist Digital Artist
Sounds tasty :D
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:iconmajnouna:
Majnouna Featured By Owner Mar 27, 2013  Professional General Artist
:nod:
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:iconlonewylfe:
lonewylfe Featured By Owner Mar 26, 2013
:iconsqueeeplz:

Question though: when you say you can make it with half this flour and half that, what would you make it out of if you didn't do half and half? I know nothing about flour, except that cake flour makes great brownies.
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:iconmajnouna:
Majnouna Featured By Owner Mar 26, 2013  Professional General Artist
Sorry, I'm a bit confused by your question? Are you asking what to use other than all-purpose flour?
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:iconlonewylfe:
lonewylfe Featured By Owner Mar 26, 2013
Oh no, I was asking what flour to use to begin with; I wasn't sure because of your half-half substitution suggestion if I should use all whole wheat or all all-purpose.
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:iconmajnouna:
Majnouna Featured By Owner Mar 27, 2013  Professional General Artist
Oh, I was saying it's not recommended to use all wholewheat. All-purpose or bread flour are best.
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