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Reviewed: Aug. 26, 2008

Very easy, and very good. I just mixed it with a spoon and then my hands, and kneaded it a bit in the bowl. I made it with whole wheat flour, and it still came out very moist. I got half way through the recipe before I realized I was out of Kalamata olives. Oops! I used green olives instead, and it was tasty! It did end up a little too salty with the green olives though, so if I do that again I'll cut some of the salt in the bread. Great recipe, and I'll be using it again!

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jenn_in_sea


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Reviewed: May 31, 2008

I've baked this a bunch of times and i love it. I dropped the olives once to just make garlic bread and another time I used 7/8 cup of wheat flour per cup of flour for a healthier version

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jordan sugar


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Reviewed: Mar. 10, 2008

Yummy! This bread tastes amazing! I added a bit of chopped up roasted red pepper which looked pretty too. I will make this bread whenever we serve lamb and I think it will be a wonderful bread for chicken salad sandwich!

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Lori

	Cooking Level: Expert Home Town: Halifax, Nova Scotia, Canada
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Reviewed: Feb. 18, 2008

This bread was so easy to make! I made it by hand because I love the process. It turned out great and was quite tasty along with our lentil soup. I added fresh rosemary to the filling and kneaded the ingredients through the bread. The filling poked out in places but looked pretty and rustic. The texture of the bread was like country white...was hoping it would be more like an Italian loaf...not sure how to achieve that texture since I'm not very experienced in bread baking. This would be a great recipe baked as foccacia too!

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Spongebob7

	Cooking Level: Expert Home Town: Carmel, New York, USA Living In: Danbury, Connecticut, USA
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Reviewed: Jan. 10, 2008

Found this recipe while looking for a roasted garlic bread recipe. It was really good! The method described really sped up the proofing process. I used my Kitchen Aid mixer instead of a food processor. Here's the ingredient changes I used: only 2 cloves of garlic as what I had was getting a little dry and thus more pungent and a Tbl of dried rosemary, crushed.

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Wannabe Gardener

	Cooking Level: Expert Home Town: Tuttle, North Dakota, USA Living In: Cedar Rapids, Iowa, USA
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Reviewed: Dec. 31, 2006

It was easy to make. Mine came out kind of salty and I wonder if it's because I didn't have any non-iodidezed salt? Aren't the olives packed in some kind of salt solution? Anyway, it does taste pretty good and I know I'll use it no matter what. Hence, only 4 stars.

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Hannen

	Cooking Level: Intermediate Home Town: Butler, Pennsylvania, USA Living In: Houston, Texas, USA
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Reviewed: Sep. 14, 2006

This is the first time making a yeast bread for me! I really liked the simple, clear instructions. The bread turned out very tasty, but I changed the recipe a lot. I used rye flour, and added many herbs, both dry and fresh. I also put QUITE the heaping half cup of olives (I like olives a lot) and I kneaded the olives into the bread, not in the center. With all the changes I did, it still rose, but not a *super* lot. It is quite dense and moist, which is good, imho.

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Eddie Mars

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Jun. 13, 2006

Made this for "Greek night", used Kitchen aid & added garlic and olives after it was mixed, great flavor. Did'nt even need butter.

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Leanne

	Cooking Level: Expert Home Town: Saint Paul, Minnesota, USA Living In: Red Wing, Minnesota, USA
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Reviewed: May 24, 2005

I made this bread yesterday. Followed the recipe to a T. I measured the flour with my scale weighing 1 pound = 4 c of flour. This is one of the easiest recipes for bread that I've ever used. Wonderful results. Will make again. Thanks for posting this recipe.

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LINJO


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Reviewed: Aug. 15, 2004

Given the glowing reviews, I was disappointed. This is a flat-tasting, substanceless bread, essentially a loaf of wonder bread with diced garlic and olive in it. I was able to improve it a bit by drizzling olive oil on top and coating the loaf with fresh rosemary, but I still won't make it again. The bread with cloves of garlic that my grocery (Albertson's) deli makes is far heartier and tastier.

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EGGRE


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Reviewed: Jun. 9, 2003

I was rather skeptical while making this bread. It was extremely easy, but when I began kneading the dough, the entire filling burst through and all over my counter. I just managed the get the dough into a ball, pressed some of the filling onto the surface of the dough, and decided to try baking it anyways. It was wonderful! My husband, myself and our two young children polished off most of the loaf at dinner, and finished the rest for breakfast the next morning. Next time I make it (which will be soon), I'll just knead it altogether, and not worry about keeping the filling in the middle. Do try this delicious bread. We ate it with souvlaki and a Greek salad.

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KarenK

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Uxbridge, Ontario, Canada
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Reviewed: Jun. 5, 2003

Delicious and one I will make again! I thought the dough seemed too wet when I kneaded in the olives and garlic, but the bread is big, moist and excellent, so I wouldn't change the amount of flour. PS I DID leave in an olive pit by accident and my husband nearly broke a tooth! Be careful.

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CAVIPO


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