Homemade bread is one of the best things on the planet. And even though it seems intimidating, if you are going to be home for a couple of hours, you can definitely make this recipe. This Olive Bread was out of the oven in 2 hours…that’s right, from mixing it up and including 2 rises, the whole process took about 2 hours; and you get 2 loaves! That’s why I call this Olive Bread 2-2-2: 2 Rises, 2 Loaves, 2 Hours.
And there is nothing in the world like bread fresh from the oven with butter melting into the nooks and crannies. Can you just taste it? Well, if you have 2 hours, here you go! Make it and taste it!
One of the best parts of this recipe is that if you don’t want Olive Bread, or you want one loaf with olives and one without, this recipe also makes a wonderful French Bread. Just leave the olives and thyme out of the recipe.
This recipe also makes a tasty French Bread, just leave out the olives and thyme, or make one loaf with and one without!
Switch to the dough hook and mix on medium (I use number 4 on my Kitchen-Aid) for 2 to 3 minutes until the dough is smooth and elastic.
Coat a medium mixing bowl with oil (about a Tablespoon) and put the dough in, turning to coat with the oil (this is so the dough doesn't dry out while rising).
The bread can be made early in the day, but BEWARE, it might be all gone by the time you want to serve it!