Olive Basil And Parmesan Loaf
This recipe from Morphy Richards is designed for making in a breadmaker. It’s a great loaf to enjoy with pasta, grilled with a thin spread of salsa and more cheese sprinkled on top or simply served with fresh vegetable soup.
What you'll need to get:
Size: 2lb loaf
Breadmaker Setting: 1 Basic
- 1 ½ cups tepid water
- 3 tbsp skimmed milk powder
- 3 tbsp olive oil
- 2 ½ tbsp sugar
- 2 tsp salt
- 100g olives, chopped roughly (mixture of stuffed green olives and pitted black)
- 50g grated Parmesan cheese
- ½ cup chopped fresh basil leaves
- 4 cups strong white bread flour
- 1 ½ tsp fast action yeast
Method:
Take the pan out of your machine by lifting the handle, turning anti-clockwise and lifting. This removes the risk of spillages inside the machine when measuring ingredients.
Attach the kneading blade to the shaft by pushing gently.
Measure the ingredients into the pan in the order they are listed above. This ensures the best mixing and therefore the best result.
Put the pan back into the breadmaker turning it clockwise to lock it into place. Close the lid.
Plug the machine into the power and turn the switch on at the back of the machine. The machine should automatically be set to basic bake and normal time.
Check the loaf size is set to 2lb.
Select preferred crust colour by pressing the colour button.
If you wish the bread to be ready later, set the time delay now.
Press the start button.
When the loaf is ready, the machine will beep, the time remaining will be at 0 and the loaf tin can be removed using an oven glove, be careful as it is very hot.
Allow the bread to cool in the pan for 15 minutes before turning pan upside down and tapping loaf onto a cooling rack.