Prepare to embark on a culinary journey that will transform your kitchen into a Mediterranean paradise! This Delicious Brioche Olive Bread Liopsomo is not just a recipe – it's a flavor explosion that will have your taste buds dancing and your family begging for more. Imagine a golden, soft bread studded with juicy olives, with a texture so perfect it practically melts in your mouth. Whether you're a seasoned baker or a curious kitchen novice, this Greek-inspired bread will become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- ½ cup warm water
- ½ cup milk
- ¼ cup olive oil
- 2 eggs
- 1 teaspoon salt
- 1 cup pitted olives, chopped
Instructions
- In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a separate bowl, whisk together the milk, olive oil, and eggs until well combined.
- Once the yeast mixture is frothy, add the milk mixture to the yeast mixture and stir to combine.
- In another large bowl, mix the all-purpose flour and salt together. Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
- Add the chopped olives to the dough and mix until they are evenly distributed throughout.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Form the kneaded dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Once the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface again and shape it into a loaf.
- Place the shaped loaf into a greased loaf pan. Cover it with a kitchen towel and let it rise again for about 30 minutes, or until it puffs up slightly.
- Preheat your oven to 375°F (190°C) while the dough is rising for the second time.
- Once the dough has risen, place the loaf in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Enjoy your Delicious Brioche Olive Bread Liopsomo fresh or toasted, perfect for sandwiches or as a side with your favorite dips!
Tips
- • Yeast Activation is Key: Ensure your warm water is around 110°F (43°C) - too hot will kill the yeast, too cold won't activate it. • Olive Selection Matters: Use high-quality, pitted olives for the best flavor. Kalamata olives work wonderfully for an authentic Greek touch. • Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect, soft texture. • Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works great. • Moisture Test: The bread is done when it sounds hollow when tapped and has a beautiful golden-brown crust. • Cooling is Crucial: Always let the bread cool completely before slicing to prevent a gummy texture. • Storage Tip: Store in an airtight container and enjoy within 2-3 days, or freeze for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 7g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 40mg
