Full confession: I've never made a regular loaf of bread by hand. I know, it's a baker's rite of passage and it's supposedly so therapeutic and everything. 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 is like making artisan bread in your bread machine, there was no need to make it 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 recipe for Onion & Olive Bread is not only simple to make, it totally rivals the artisan breads from any bakery. So if you don't like making it by hand or buying it, then READ ON...
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 it in my bread maker (Easter bread recipes at the bottom of this post). 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.
I love bread machine bread because bread machines make bread making so easy! Anyway, my philosophy is, 'why would I do all that hard labor when there is a perfectly capable machine, at my mercy, available to do it for me'?
💭What is the best bread machine to buy?
Well, since I got my Charlescraft bread maker as a gift 25+ years ago and it's still going strong, that's the one I'd recommend to you, if it actually still existed.... But sadly, when I searched it up, it was no longer available. So, I did the next best thing and have provided you with some sound bread machine reviews.
So, if you are in the market for a bread machine and are wondering which one to buy READ THIS Business Insider Article: The best bread machines you can buy to make fresh loaves at home! Then see my Amazon recommendations (affiliate links) in the recipe card NOTES.
💭 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):
🥗 Side dishes
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 Ukrainian Shortcut Borscht Soup with Beef!
This bread 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 a large plastic 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.
Here's what others are saying:
"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 ."⭐⭐⭐⭐⭐
📋 Bread Machine Onion and Olive Bread Recipe
- 8 oz water
- 2 tablespoon olive oil
- 2 cups all-purpose flour
- 1 ½ tablespoon white granulated sugar
- 1 teaspoon salt
- ¾ teaspoon dried thyme
- 200 ml can of sliced black olives chopped
- ¼ cup dried minced onion
- 2 teaspoon bread maker yeast
- (Makes a 1b loaf)Add all ingredients in order given. This is critical!
- When adding salt, pour it around the outer edge of mixture, away from yeast.
- When adding sugar, pour it around the 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.
- Set bread machine on most appropriate setting - for my bread make it's the "normal mode" setting (the same setting I'd use to make a regular loaf of white bread).
- ** It is really important that you follow your manufacturer's operating instructions for your bread machine when attempting to make any bread.
I haven't thought of adding onion to a bread dough, I tried with olives a few recipes and they were delicious but this bread machine onion and olives bread recipe sounds even better!
I love using my bread machine as much as you do and I rely on it heavily, thanks again!
Hi Denisa: Thanks! I hope you like it 🙂
Absolutely delicious! Even my 4yr old who hates olives loved it. Thanks for the great recipe!
That's wonderful! So glad you and your little one enjoyed it! Thanks so much for taking the time to comment 🙂
The taste was delicious! The load was flat on top. What did I do wrong?
I'm glad you liked it! I have never had that problem, but it could be our machines are just different. My machine is ancient, so I need to carefully add ingredients as per my machine's instructions. I would recommend you do the same. Here's a link that may help! https://www.kingarthurbaking.com/learn/guides/bread-machines
Anyone tried making this using the brine that came with Olive.
I would not recommend, as you'll have too much liquid and it won't bake up properly.
I have almost this same recipe for my olive bread and it includes 2 tbsp olive brine ... NOTE: mine also has 2/3 cup Parmesan and 3 cups of flour but is otherwise the same ... usually finish in the oven because I like a round loaf for dipping in balsamic vinegar/olive oil ... YUM !! ... Add flour to make a soft dough, if required.
That's great, Norma! I agree- such a yummy bread! I love the addition of parmesan cheese 🙂
The dough seems very wet- is this normal?
Hi Sydney, No more wet than any other dough in the bread machine. Do you make very many breads in the bread machine?
How did yours turn out, Sydney?
Do you soak & drain the onions before adding?
Hi Beth: No, I didn’t find a need to do that- I just put them right in!
Can you use strong bread flour instead of AP flour?
Hi: AP flour can be used as a substitute for strong bread flour, so I don't see why not. However, I'm not sure how it would do in the bread maker. Personally, I've never used it.
I'd love to hear how it turns out if you make it! Terri
One pound is very small for us and we went through it fast. I don’t like olives much, but it was great toasted! Can I double it to make a larger loaf?
Yes, I agree with you Barbara- it is a small loaf! I wish I had a bigger bread machine 🙂 I'm glad you liked it and I would definitely try to double it- I don't see why not!
Hi! When do you add the olives?
Add each ingredient in the order given in the ingredient list as noted
How about adding salt and sugar with liquids and then flour on top of that. You’re making it more complicated than it needs to be by putting them in separate corners.
My bread machine may be a little older and fussier than yours, but in my experience, it's important to add the ingredients in that order (or the bread won't rise properly.) Believe me, I'm all about NOT complicating things. However, if you can get it to work for you the way you suggested, then that's great! Happy bread baking!
I have a new bread machine (Cuisinart) and I did it in the order she specified, but I will try in the now-accepted order next time (liquids etc. on bottom, yeast on top of flour) and see how it turns out. This being said, I made the bread, but the dough was far too wet. It was a mucky mess in my machine as it started kneading, and even a few minutes later. I planned to do only the "Dough" cycle and bake in the oven. The recipe calls for 2 cups flour, but I ended up adding gradually (a tablespoon at a time), all day, 2 + 1/2 + 2/3 cups + 3 tablespoons of flour. I also had a 6 oz can (standard size) of whole black olives and chopped them up for this.
It turned out DELICIOUS, but it wouldn't have worked with just the 2 cups of flour. I will try it again as a freeform loaf (used a metal 8x5 bread pan this time).
I'm wondering how many grams the can of olives you use is? The link is to a 64 gram can.
Also, my bread maker has a signal 38 minutes into the cycle for "Add-In's." Should I wait for this signal to put in the olives and onion or do it all at once in the order you say?
I tried this recipe today, and while it tastes absolutely delicious, it collapsed and thus didn't bake correctly.
I think I either used too much olives or should have put in all the ingredients at the beginning as you outlined.
I want to try again, because I want it to look as good as it tastes!
I'm sorry it didn't turn out for you! I put the olives in right away and don't wait for the signal. I looked it up and a 200ml can is about 150 g, from what it says. It's a small can, however. Unfortunately the Amazon links seem to change on me and it's tough for me to know and keep up with them with hundreds of posts. Thanks for pointing it out! I'll remove that link. Hopefully the bread will turn out for you this time! Enjoy!
How many gms or oz does your cup hold. I am English and cups are not our choice of measurement: Internet has so many different measurements for US cups
It is exactly 8 oz! It is the cup the came with the bread maker and the one I always use.
The dough was too wet when the baking cycle started so imaged it would not cook to a dough as I was to take it the paddle too. I added almost another cup of floor but might be a mistake
Has anyone else had this experience
Sorry to hear you had that problem. I had someone else say it seemed wet. However, it will work if you follow the directions.
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!!
Interesting you found it too wet. I live in a fairly dry climate, perhaps that's the reason?
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!
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.
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?
It's about 2/3 of a cup, once they are drained and chopped. Enjoy~!
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 .
Hi Irene: I'm so glad you loved it! It's our fave! Thanks for taking the time to comment 🙂
Mine was very very wet also. Very disappointing
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!
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.
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!
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!
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.
I've made this twice now, it collapsed both times. I'm wondering I need to use strong flour opposed to AP?
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?