During winter it can be tough include garden freshness in every meal. Even if you can’t fill your table completely with foods from your own garden, it’s important to incorporate what you can, where you can. By making what you eat you develop a level of creativity and satisfaction not found when eating from a bag or a box. Not to mention the health benefits and fresh flavor!
One of my most recent Eat Local creations is Oregano Olive bread. By utilizing not only my pantry but also the fresh herbs I grow in my makeshift greenhouse, the results were amazing. My husband absolutely loves this particular recipe.
Oregano Olive Bread
For use with bread machine
8 oz warm water
2-1/4 tsp yeast
1-1/2 Tbsp sugar
2 cups flour w/gluten (see gluten tips)
1 tsp salt
2 tsp powdered milk (optional)
1-2 Tbsp fresh chopped oregano
1 clove fine chopped garlic
10-20 chopped black & green olives
1-2 Tbsp fine chopped onion
½ cup flour w/gluten as needed
Flour to gluten ratio (Bob’s Red Mill Gluten can be found in the baking aisle) is approximately 1 Tbsp to every 3 cups of basic white baking flour or 1 Tbsp for every 2 cups of wheat flour. Gluten makes for a wonderful chew on the bread and allows the dough to retain air created by the yeast during the rise. For those with gluten sensitivities I apologize – you could take a gluten-free bread recipe and add in the oregano, olives, onion and garlic.
Add ingredients into the bread machine in the order shown. When mixing starts, use the additional ½ cup of flour as needed to reduce the stickiness of the dough caused by the olive/garlic/onion. Your dough should appear smooth and it will smell wonderful! Allow to rise and bake following the directions on your bread machine.
This recipe can be used as a standard oven-baked loaf as well. Just be sure to allow time for kneading, rising, punching down, second rising and bake at approx 375 degrees F for 30-45 minutes or until loaf sounds hollow.
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