Full confession: I've never made a regular loaf of bread by hand. I know it's a baker's rite of passage to make homemade bread, and it's supposedly so therapeutic. But I was given a bread machine as a gift very early on in the adulting portion of my life and it was just easier to do it that way. And since this Onion and Olive Bread Machine recipe is like making artisan bread in your bread machine, there was no need to make your own by hand!
My family loves this bread machine bread so much so that my bread maker has never seen this much action! And this Bread Machine Olive Bread is not only simple to make, it totally rivals artisan bread from any bakery. So if you don't like making it by hand or buying it, then READ ON... This bread pairs perfectly with my Ham and Macaroni Soup!
🍒Reader Review
""I made this today and I used the liquids in bottom and flour yeast on top and it turned out absolutely amazing !!The size and density of the bread and flavours were perfect .I gave half the loaf to my neighbour and she loved it too .I will definitely be making this again !" ⭐⭐⭐⭐⭐
I have made Ukrainian Easter bread by hand, but let me be clear- it was purely out of necessity AND before I discovered I could make Ukrainian Easter Bread in my bread machine. But then my wrists went on me. I won't bore you with the details - and yes, you're welcome! But I just couldn't do the kneading anymore so this became even more of a necessity.
If you love bread machine recipes, be sure to try my Bread Maker Cinnamon Raisin Bread too.
🥘Ingredient Notes
You don't need bread flour for this olive bread recipe- all-purpose flour works great. You will need the following simple ingredients for this bread machine recipe:
- Warm water. Make sure you use warm water (not hot or cold) as it activates the yeast.
- All-purpose Flour. In Canada and the U.S. you generally don't need to use bread flour because the protein in our regular flour is so high (11.7%).
- Dry Minced Onion. Don't try to substitute with fresh onion - it won't work.
- Bread Maker Yeast. You need to use this type of yeast because it's specially formulated for the bread machine and becomes active more quickly than active dry yeast.
Tips for Success
- Make sure your bread machine yeast is fresh (or at least not expired!)
- Measure all ingredients precisely (bread machines are very finicky when it comes to exact measurements)
- Follow the directions exactly (add ingredients in the order given) and never let the yeast touch the liquid!
- Use a serrated knife (bread knife) when cutting the bread (it's best to wait until it cools).
- Select the lightest color crust, (if you have the option on your bread machine), as it makes it easier to cut.
🔪How to Make Bread Machine Olive Bread
** It is really important that you follow your manufacturer's operating instructions for your bread machine when attempting to make any bread.
- Step 1: Add wet ingredients (water and olive oil) to bread pan. *Add ingredients in order given - this is critical!
- Step 2: Next, add dry ingredients (flour, sugar, salt, thyme, dry minced onion) -except yeast *When adding salt, pour it around the outer edge of mixture, away from yeast. *When adding sugar, pour it around the other outer edge of mixture, away from yeast (opposite the salt)
- Step 3: Add yeast last. Dig a small crater in the middle of the flour, away from the salt, sugar and water. *Never let the yeast come in contact with the liquid.
- Step 4: Place the bread pan in the bread machine.
- Step 5: Set bread machine pan on most appropriate setting - it's usually "normal mode" setting (the same setting I'd use to make a regular loaf of white bread , or "basic mode". If you have the option, choose size (1 lb), then crust color (light is easiest to cut), then press START
- Step 6: At the fruit signal, add the chopped black olives (it's usually about 10-15 minutes after the cycle starts). When it's done, move to a wire rack to cool.
Hint: Use oven mitts when removing the loaf pan from the bread machine, as the handle is hot! You'll also want to remove the paddle with oven mitts (it's hot too!) If it gets stuck in the bottom of the bread, wait until it cools, then gently remove it
Top tip: Balsamic Vinegar for dipping bread
Bread dipped in olive oil and balsamic vinegar is king! Having quality balsamic vinegar and olive oil to dip your bread into is pretty important if you're eating it straight up! And if you've ever had the misfortune of consuming a balsamic vinegar that's not good quality, between the bitterness and gagging, you'll know exactly what I'm talking about. My favorite balsamic vinegar discovery is Kirkland Signature Balsamic Vinegar of Modena(affiliate link)!I actually found it by chance, shopping at Costco, and was pleasantly surprised at how smooth it is.
Then when I was researching balsamic vinegar for an article, I came across a taste test of "economical" balsamic vinegars, where Kirkland came out in FIRST PLACE! Several judges concurred that the aroma was the most interesting, with a hint of wood, it had the most viscosity and the best sweet-to-sour balance.
One panelist said it was “brighter on the palate" and another said it they could detect hints of cherries on the nose. Several judges said that it had the most pleasing finish. In sum, "it has an excellent sweet-to-sour balance and pleasing finish, especially for its price point." I'd have to agree with that! You can read more about the balsamic vinegar taste test HERE.
So, if you're not up to paying $75+ for a bottle of top-notch balsamic vinegar aged 12+ years, then I think you'll be pretty happy with this one (this bottle will last you a very long time):
👪 Serving Size
This Olive Bread Machine recipe makes a 1 lb. loaf. *Don't try to double a bread machine recipe: Using a larger recipe than recommended will likely cause the dough to rise too high. When the pan is not large enough, the dough is in danger of falling. Anytime your bread falls, it will be dense.
🥗 Pairing
This Bread Machine Bread with Onion and Olive Bread is great with soup. And my Award-winning Creamy Carrot Soup and this bread are a match made in dinner heaven!
I also love serving it with my Healthy Pumpkin soup, Beef Borscht (with canned beets), or this Easy Healthy Minestrone Soup
🌡️Storing
This olive bread recipe for the bread machine goes really fast so I don't often have to think about storing it. But if I make it ahead, I let it cool completely, then store it in plastic wrap or a large plastic bag or ziplock freezer bag in the fridge. I also use the same bag if I freeze it. It can be frozen for up to 3 months.
❔FAQ's about Bread Machine Olive and Onion Bread
Liquid ingredients should be added first, then oil and fats, then dry ingredients, then yeast. It's important to add the ingredients in the order given.
🍞More Bread Machine Recipes!
Comments & Reviews
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So if you're looking for a bread machine olive bread, you'll love this bread maker onion and olive bread!
📋 Onion and Olive Bread Machine Recipe
Ingredients
- 8 oz warm water
- 2 tablespoon olive oil
- 2 cups all-purpose flour
- 1 ½ tablespoon white granulated sugar
- 1 teaspoon salt
- ¾ teaspoon dried thyme
- ¼ cup dried minced onion
- 200 ml can of sliced black olives chopped
- 2 teaspoon bread maker yeast
Instructions
- (Makes a 1b loaf)Add wet ingredients first. This is critical!
- Add dry ingredient next (in sequence given). When adding salt, pour it around the outer edge of mixture, away from yeast. When adding sugar, pour it around the other outer edge of mixture, away from yeast (opposite the salt)
- Yeast should be added last. Dig a small crater in the middle of the flour, away from the salt, sugar and water. *Never let the yeast come in contact with the liquid.
- Put the bread pan in the bread machine
- Set bread machine on most appropriate setting - it's usually "normal mode" setting (the same setting I'd use to make a regular loaf of white bread , or "basic mode". If you have the option, choose size (1 lb), then crust color (light is easiest to cut), then press START
- Add the chopped black olives at the fruit signal.
- ** It is really important that you follow your manufacturer's operating instructions for your bread machine when attempting to make any bread.
Notes
-
- Make sure your bread machine yeast is fresh (or at least not expired!)
-
- Measure all ingredients precisely (bread machines are very finicky when it comes to exact measurements)
-
- Follow the directions exactly (add ingredients in the order given) and never let the yeast touch the liquid!
-
- Use a serrated knife (bread knife) when cutting the bread (it's best to wait until it cools).
-
- Select the lightest color crust, (if you have the option on your bread machine), as it makes it easier to cut
Amber
This bread turned out amazing, I did modify substuted 1/2 of the l liquid (water) with low sodium chicken stock. I also used Italian seasoning I didn't have any thyme and also added garlic powder and fresh 1/4 cup of finaly grated parmesan. It is amazing dipped in really good olive oil with a drizzle of balsamic vinaigrette. Perfectly soft and moist.
Terri Gilson
Hi Amber,
I'm so glad the bread worked out for you! Your changes sound delicious - I'll have to try them 🙂
Terri
Denise
Hello,
I have had a lot of hits and misses with this recipe and I have finally perfected it, so if anyone else is having trouble, please try these adjustments:
3 cups of flour (I used bread flour but it's not a must)
2/3 cup of chopped olives
1 1/2 tsp yeast
Keep all other ingredients and procedures the same as the recipe. I set my bread machine for Basic, Light crust, and 1 1/2 lb loaf. PERFECT and fluffy!!!
Terri Gilson
Hi Denise,
I'm glad you finally got it PERFECT! I noticed when I got a new bread machine I had to tweak many of my old recipes too! Fortunately, not this one.
🙂
Terri
Vicki
I made this today using the regular setting for 1.5 lb loaf. After reading the comments and looking at the basic recipe for white bread for my bread machine I used 2and1/2 cups of King Arthur bread flour otherwise I followed the recipe as printed. It’s just about the best bread I’ve made. It was perfect in every way. Light texture, beautiful rise, moist and delicious. It will now be my go to recipe. I’m having it tonight with pasta and grilled salmon. Thank you!
Terri Gilson
Hi Vicky,
I'm so glad you loved it!
Terri
Jess
I've made this twice now, it collapsed both times. I'm wondering I need to use strong flour opposed to AP?
Terri Gilson
Hi Jess: Sorry to hear this is happening to you! When you say "collapse" is it because it's too wet? Does it seem cooked? Does it seem like it rose like it should?
Thanks,
Terri
Kate
A delicious bread, but use 500g of flour if working off the Metric measurements (it is indicated as 2 cups in the US measurements, but converted incorrectly as 250g on the metric measurements). I also used 1 full, fresh onion instead of dried onion.
Will definitely be making again. Am going to try the raisin bread setting next time, and add the onion and olive later in the kneading cycle.
Thanks for sharing this!
Terri Gilson
Hi Kate,
So glad you enjoyed it! Thanks for pointing out the measurement error. My recipe plug-in automatically converts it, so I will look into that.
Terri
Xin
Baking is always very challenging for me. So I decided to try a bread machine (Cuisinart). I followed your recipe exactly and thought the dough is too wet. But the bread came out incredibly moist and delicious. Definitely will do again.
Terri Gilson
Hi Xin,
That's great to hear - I'm so glad it turned out! 🙂
I recently got a new bread machine too and had the same experience!
Take care,
Terri
Marty
Mine was very very wet also. Very disappointing
Terri Gilson
Sorry to hear that, Marty! Try adding a little more flour next time. I find that it from what other readers have said, it depends on your bread machine (mine is very old) or possibly how dry it is in your area. Hope you try again!
Terri
Amy
You always have to look at the mix and decide if more flour or water needs to be added. Never just walk away. Mine was WET like loose pancake batter. I had to add about 1/2 c more AP flour and the bottom of the ball was still a bit loose. I left it that way because of another review saying it should be on the wet side. I also had to move it to a bigger bred machine after the final rise because it was no longer a 1 lb loaf! Don’t make the mistake of putting a large recipe in a 1 lb machine. You will have a mess!! Try again. It is actually delicious..
Irene
I made this today and I used the liquids in bottom and flour yeast on top and it turned out absolutely amazing !!
The size and density of the bread and flavours were perfect .
I gave half the loaf to my neighbour and she loved it too .
I will definitely be making this again .
Terri Gilson
Hi Irene: I'm so glad you loved it! It's our fave! Thanks for taking the time to comment 🙂
Terri
Julie Rowan
I thought the dough was too wet also! I ended up add probably one more cup of flour! Depending on the day I probably could have added a little more! I think it makes a difference on the olives too! They should be drained really good!! Love the bread-it’s delicious!!
Terri Gilson
Interesting you found it too wet. I live in a fairly dry climate, perhaps that's the reason?
Terri Gilson
Interesting that you found the dough too wet. I live in a very dry climate- perhaps that's the reason? I end up having to cut back on flour (about 1/4 cup in many of my recipes) And yes, the olives should be well drained and patted dry. I will add that to the instructions. Glad you loved the bread in the end!
Becky
I live in Kansas City, MO. It gets pretty humid here, but I made it with the furnace on in the house (it was cold at the time), so that dries things out quite a bit. I went back and double-checked my ingredients to make sure I hadn't added too much of one or too little of another. My olives may have added to the moisture - I didn't dry them out, but it doesn't seem like they'd warrant that much more flour.
Who knows? All I know is that it's the first loaf of bread from my bread machine that we absolutely LOVED! So thank you for the recipe. I'll write again when I make it again and let you know how it turned out the second time around.
Elena
Hi, I already have a huge jar of olives and am wondering what 200 ml can of olives would be measured out? Like how many cups, or individual olives?
Terri Gilson
Hi Elena,
It's about 2/3 of a cup, once they are drained and chopped. Enjoy~!
Terri