Breville RM-BBM800XL Instruction Book page 89

Table of Contents

CRUSTY LOAF - OLIVE AND ROASTED GARLIC BREAD

FILLING

Roasted garlic*

Pitted black Mediterranean olives

Making the Biga

In a small bowl, combine the water, ﬂ our and yeast and allow to ferment overnight for up to 12 hours.

Making the Bread

Ensure the collapsible paddle is securely attached and in the upright position before adding the biga, then the rest of the ingredients to the bread

pan in the order listed, except for the roasted garlic and olives. Secure the bread pan inside the baking chamber. Select the CRUSTY LOAF setting

and loaf size. Press the START | PAUSE button. At the end of the second rise and ﬁ nal punch down, press and hold the START | PAUSE button to

momentarily pause the cycle. Remove the dough from the bread pan. On a lightly ﬂ oured surface, roll the dough out into a rectangle about 6" (15cm)

wide and 13" (33cm) long. Spread the roasted garlic and olives all over the dough, leaving a 1" (2.5cm) border. From the top short end, fold the dough

over L of the way down. Then take the shortest end closest to you and roll the dough "jelly roll" style, into a tight roll, sealing the side edges as you

roll. Seal the seam by pinching it against the folded dough. Remove the collapsible paddle from the bread pan and place the rolled dough, seam side

down, into the bread pan. Use caution as the paddle will be hot. Dust the top with ﬂ our. Close the lid. Press the START | PAUSE button to resume the

cycle. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best

when allowed to cool.

*Roasted Garlic

To roast garlic, slice off the top of a whole garlic bulb. Place in a square sheet of foil paper about 8" x 8" (20cm x 20cm). Drizzle 1 tablespoon of olive

oil, place two sprigs of thyme and sprinkle with salt and pepper. Enclose the garlic by bringing up the sides of the foil and pinching the package

closed. Bake in a 350°F (175°F) oven for approximately 35 minutes, or until the garlic cloves are soft and creamy in texture. To use in the recipe

above, allow to cool. Squeeze the garlic bulb to extract the cloves. Keep them whole for this recipe.

2.5LBS

2.0LBS

1.5LBS

1.25KG

1KG

0.75KG

1 whole bulb

¾ bulb

½ bulb