i baked bread about every day for the last 10 years, my oven is electric i throw about 1or 2 hand full of ice on a pre heated cookie sheet and with a pre headed baking stone for steam never had any trouble. as long as you don't get any on the element "never is for safety reasons" this bread turned out wonderful the house smells awesome. i also mixed it up a bit by adding a biga and pitted Kalamata olives. thanks for the video. happy baking.
@@Susanscookingschool I put it together and it looks beautiful! I’m going to let it ferment in the fridge take out tomorrow and let it rise and then bake it on a stone for dinner tomorrow 🤞🏻
@@Susanscookingschool my bread turned out beautifully! I added caramelized onions Gruyere cheese and of course 2 types of olives. it was wonderful and delicious. It reminded me of a Stromboli! Thanks for your advice! My neighbors loved it!
I think this is my most-appreciated bread. I use marinated chopped veggies, supplemented with chopped olives, brush the dough with olive oil and dust with oregano before I roll it up. It's just delicious and unique and everyone raves about it. Thank you for this recipe!
This looks amazing. My wife isn't a fan of black olives so I might try some diced sun dried tomatoes. Might go good with the rosemary. Thanks for the recipe! You are awesome!
Susan, I bake a ton of bread at home and what I do to create steam is to use a large square turkey roasting pan lid. Just preheat it with the stone with the bottom of the lid on the stone , and when you are ready to bake lift if up, place the bread on the stone and place the lid over the bread. I give the loaves a quick spray with water right before covering ( I alway shield my oven door glass with a cookie sheet to be safe). Keep the bread covered for 2/3's if your baking time. It makes awesome steam. Can't wait to try this loaf!
Thank you sooo much for this AWESOME DELICIOUS bread-everybody LOVES it. This is the best bread channel ever. Do you think you could do a cinnamon roll recipe sometime soon? Thank you so much Susan, I will be making this often.
I am so glad you mentioned do not put the water in an electric oven. I would have done it, as I have not heard anyone else say that in other videos. Thank goodness I saw this. I will be trying out this recipe!
Steaming any household oven is probably not a great idea, but I do do it in my gas oven. I can’t say for sure about the electric oven, but wanted to err on the side of caution. I could be wrong. Hope you enjoy the recipe.
Thank you for such a thorough explanation and demonstration. Your bread looks delicious, and this will be my next baking project. I see your video is from 2014. Is your mixer still performing well? I'm almost due for a new one (after 32 years), so I'm wondering which one to get. Thanks very much.
Thank you Susan, I make a lot of my own breads and I will definitely try your recipe next. I have one question if you have the time. I’m interested why you say not to put the boiling water into an electric oven as I do this with all my breads in our oven which is electric. As you know it’s the only way to get a great crust so I don’t really have a choice. Once again thank you for sharing your recipe.
So glad you like the recipe! As far as the electric oven, I'm just nervous about the electric elements. It may be no different than with a gas oven, but I had no experience with it.
This is so good. My local grocery store changed their bread supplier and it is not good, this recipe is better than the original olive rosemary bread, thank you so much😊
Looks delicious! Can't wait to try it. I had a few questions: 1. Can I use olives that are in brine? I would make sure to properly dry them before adding to dough. 2. Is there anyway I can do majority of the work at night and then mainly bake in the morning? What steps could I do ahead of time? 3. Why do you not recommend using the steam method at home?
You could use brined olives but then your dough will have a very tangy flavor. I love brined olives, but not in bread, too overwhelming. There is a channel I believe it's called artisan bread with Steve where he makes a no knead bread with brined olives that instead of kneading he lets it proof for 12-24 hours if you want to do an over night loaf. If you have a gas oven and put out the flame with the water on accident you will essentially have a very large gas leak in your home and that is super dangerous/potentially fatal. If you accidentally spill it in your electric oven you run the risk of an electrical fire/electrocution and ruining your oven. I hope that helped!
I have an electric oven and sometimes for steam I put a pie or cake pan in the bottom rack and fill with water; then I leave it alone. It heats up with the oven, and gives me a bit of steam for my crust. I remove it only after the oven has completely cooled. So no water sloshing onto a hot oven. The bread is on the middle rack, so the lower rack with water pan never moves while the oven is on. Old disposable pie tins work well.
I got a Kitchen Aide for Christmas. Being it has a bread hook as a attachment I thought a good Bread would be a great start. Thanks for the strait forward recipe!
Thank you for this great recipe. I've made the bread but it was too many olives for my liking, next time I will use half. It was still delicious. Today I made the bread with jalapenos and cheddar!
Thank you for this easy to 'get' video. I'm not always able to find dried olives, so was wondering if I used 'regular' olives (say Kalamata) will I have to alter anything?
Hi: I love rosemary but whenever I use it I grind it up first using a spice grinder. This method distributes the flavor more evenly throughout the bread dough.
Hi Susan! You're not supposed to put sugar in the yeast? I've always heard that you should. Does it make a difference? Great videos!! So excited to make this today!!
Mike Harlow Adding sugar to the yeast will give it a faster start, and may show you that the yeast is still active. It is not necessary, however, and when making certain breads, I don't like to add any sugar. The yeast can get their sugar from the wheat starch in the flour. Good luck with your bread!
Beautiful video, very well done, easy to follow. thank you. i will follow your steps. I love rosemary bread but had no idea how to make it. also thought you had to use some type of extract, and not whole leafs, i thought you had to mash them.
just made this and decided not to put olives in as im not a massive fan of olives , and it turned out exactly like yours ! great recipe , tried your pizza for 2 last night as well and it was a success ( needed to use up the rest of the bread flour :) .. thanks !
Weirdly enough on an episode he talks about pierre koffman and his love for breads. If you were to look up on youtube marco pierre white cooks for pierre koffman you would find it. It is amazing TV.
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
i baked bread about every day for the last 10 years, my oven is electric i throw about 1or 2 hand full of ice on a pre heated cookie sheet and with a pre headed baking stone for steam never had any trouble. as long as you don't get any on the element "never is for safety reasons" this bread turned out wonderful the house smells awesome. i also mixed it up a bit by adding a biga and pitted Kalamata olives. thanks for the video. happy baking.
Wonderful demonstration of this olive rosemary bread recipe. I'll certainly give it a try. Thank you Susan.
Turned out perfect. Delicious bread. Many thanks Susan.
👍
I’ve literally watched 50 videos on olive bread this one makes the most sense to me!
Thanks so much! Hope yours comes out terrific!
@@Susanscookingschool I put it together and it looks beautiful! I’m going to let it ferment in the fridge take out tomorrow and let it rise and then bake it on a stone for dinner tomorrow 🤞🏻
@@Susanscookingschool my bread turned out beautifully! I added caramelized onions Gruyere cheese and of course 2 types of olives. it was wonderful and delicious. It reminded me of a Stromboli! Thanks for your advice! My neighbors loved it!
@@Brandonisfinished Thanks for letting me know! I love hearing success stories! You have lucky neighbors
I think this is my most-appreciated bread. I use marinated chopped veggies, supplemented with chopped olives, brush the dough with olive oil and dust with oregano before I roll it up. It's just delicious and unique and everyone raves about it. Thank you for this recipe!
This looks amazing. My wife isn't a fan of black olives so I might try some diced sun dried tomatoes. Might go good with the rosemary. Thanks for the recipe! You are awesome!
Sounds great! I like to use basil with sun dried tomatoes, but rosemary should be delicious too!
Susan, I bake a ton of bread at home and what I do to create steam is to use a large square turkey roasting pan lid. Just preheat it with the stone with the bottom of the lid on the stone , and when you are ready to bake lift if up, place the bread on the stone and place the lid over the bread. I give the loaves a quick spray with water right before covering ( I alway shield my oven door glass with a cookie sheet to be safe). Keep the bread covered for 2/3's if your baking time. It makes awesome steam. Can't wait to try this loaf!
The best olive rosemary bread, I love it & every member of my family loves it ❤ 😋 it's delicious 😋 Thanks Susan 😊
Thank you sooo much for this AWESOME DELICIOUS bread-everybody LOVES it. This is the best bread channel ever. Do you think you could do a cinnamon roll recipe sometime soon? Thank you so much Susan, I will be making this often.
beautiful video. well explained and good recipe. will make this in one hour.
Made mine with rosemsry, olives and roasted garlic. Second loaf same and added sun dried tomatoes. Thanks it's yummy. 🍷🥖🥖👍
Wow, wow, wowwwwww. Absolutely beautiful. Thank you and God bless you. ✝️
I am so glad you mentioned do not put the water in an electric oven. I would have done it, as I have not heard anyone else say that in other videos. Thank goodness I saw this. I will be trying out this recipe!
Steaming any household oven is probably not a great idea, but I do do it in my gas oven. I can’t say for sure about the electric oven, but wanted to err on the side of caution. I could be wrong. Hope you enjoy the recipe.
@@Susanscookingschool Thanks! I am looking forward to trying it out. :-)
That looks delicious, I can't to try it. Thanks for an awesome video, it's really helpful 🙂
Thank you for such a thorough explanation and demonstration. Your bread looks delicious, and this will be my next baking project. I see your video is from 2014. Is your mixer still performing well? I'm almost due for a new one (after 32 years), so I'm wondering which one to get. Thanks very much.
The mixer is still going strong! I highly recommend. Good luck with your olive bread.
Susan great video, your a good teacher.
That looks AMAZING 🤩
I will try it 🤞 I hope it will be like yours
Thank you for sharing 💐
Thank you Susan, I make a lot of my own breads and I will definitely try your recipe next. I have one question if you have the time. I’m interested why you say not to put the boiling water into an electric oven as I do this with all my breads in our oven which is electric. As you know it’s the only way to get a great crust so I don’t really have a choice. Once again thank you for sharing your recipe.
So glad you like the recipe! As far as the electric oven, I'm just nervous about the electric elements. It may be no different than with a gas oven, but I had no experience with it.
This is so good. My local grocery store changed their bread supplier and it is not good, this recipe is better than the original olive rosemary bread, thank you so much😊
Glad you liked it.
Looks delicious! Can't wait to try it. I had a few questions:
1. Can I use olives that are in brine? I would make sure to properly dry them before adding to dough.
2. Is there anyway I can do majority of the work at night and then mainly bake in the morning? What steps could I do ahead of time?
3. Why do you not recommend using the steam method at home?
You could use brined olives but then your dough will have a very tangy flavor. I love brined olives, but not in bread, too overwhelming.
There is a channel I believe it's called artisan bread with Steve where he makes a no knead bread with brined olives that instead of kneading he lets it proof for 12-24 hours if you want to do an over night loaf.
If you have a gas oven and put out the flame with the water on accident you will essentially have a very large gas leak in your home and that is super dangerous/potentially fatal. If you accidentally spill it in your electric oven you run the risk of an electrical fire/electrocution and ruining your oven. I hope that helped!
I have an electric oven and sometimes for steam I put a pie or cake pan in the bottom rack and fill with water; then I leave it alone. It heats up with the oven, and gives me a bit of steam for my crust. I remove it only after the oven has completely cooled. So no water sloshing onto a hot oven. The bread is on the middle rack, so the lower rack with water pan never moves while the oven is on. Old disposable pie tins work well.
Thanks to share your wonderful recipe!
Nice quick easy to watch video...you go girl
Great Recipe! The recipe was on point and my kids loved ir! I will definitely make again. Thanks for the bomb recipe 😀
Thank you for the perfect recipe. It’s delicious and came perfect
That’s so nice to hear! Thanks for sharing.
I think I can use sundried tomatoes and rosemary
It will be delicious!
I got a Kitchen Aide for Christmas.
Being it has a bread hook as a attachment I thought a good Bread would be a great start. Thanks for the strait forward recipe!
Good afternoon Susam. The bread looks great .
I don't have a baking stone , can I bake
on regular baking sheets ? Thank you.
Yes you can, but I have an article that may be of help to you. Best wishes! susanscookingschool.com/store/blog/2011/09/no-pizza-stone-no-problem.html
Great - clear, simple to understand videos!
Thank you for your perfect recipe. the bread was amazing, everyone liked it!
Thank you for this great recipe. I've made the bread but it was too many olives for my liking, next time I will use half. It was still delicious. Today I made the bread with jalapenos and cheddar!
+Navreet Sidhu That sounds like a great combination. Glad your enjoying the recipe!
Love it. Thanks for taking the time to share.
+Carl Madison You’re welcome. Glad you enjoyed it!
Wow
You are fantastic - thanks for sharing !
+Derek Percy Glad you enjoyed it!
Nicely done. Good video, thank you for posting!
Thanks for this amazing video
Yummy 😊
Thank you Susan for such a lovely recipe ...I was wondering if we can leave bread pain without rosemary and just roll empty ? or leave as it is?
You sure can!
@@Susanscookingschool Thanks
Awsome recipe, thanks!
Susan can you recommend a good olive brand?
Thank you for this easy to 'get' video. I'm not always able to find dried olives, so was wondering if I used 'regular' olives (say Kalamata) will I have to alter anything?
+gardengalsu I've use many different kinds of olives with success.
Thank you for responding!
Hi: I love rosemary but whenever I use it I grind it up first using a spice grinder. This method distributes the flavor more evenly throughout the bread dough.
Susan what is the difference between bread flour and all purpose flour in making bread.?? thank you
bread flour has more gluten and makes the bread much better than all purpose flour
It was great! How do I store the extra loaf?
It freezes beautifully. Just put it in a plastic bag and seal it well.
Nice bread
Thank you!
Hi! Can I use all purpose flour?
شكرا من مصر
Hi Susan! You're not supposed to put sugar in the yeast? I've always heard that you should. Does it make a difference? Great videos!! So excited to make this today!!
Mike Harlow Adding sugar to the yeast will give it a faster start, and may show you that the yeast is still active. It is not necessary, however, and when making certain breads, I don't like to add any sugar. The yeast can get their sugar from the wheat starch in the flour. Good luck with your bread!
You can kneed your olives and rosemary in the begging that way taste and olives are all over the bread instead of only in the middle . Thanks 😊
Beautiful video, very well done, easy to follow. thank you. i will follow your steps. I love rosemary bread but had no idea how to make it. also thought you had to use some type of extract, and not whole leafs, i thought you had to mash them.
just made this and decided not to put olives in as im not a massive fan of olives , and it turned out exactly like yours ! great recipe , tried your pizza for 2 last night as well and it was a success ( needed to use up the rest of the bread flour :) .. thanks !
Glad it worked out well for you! Time to buy more bread flour!
So, what's the difference between kosher salt and sea salt for this recipe?
+mark russell Either will be fine. I just like to use uniodized salt.
Can I mix by hands 10 minutes
Yes!
@@ThePolishChef can I use any salt available I do not have kosher salt... Thank you
Why use kosher salt, what's the difference compared to other salts?
It's uniodized. Sea salt works well too. I like to use salt without additives if possible, especially iodine, which may interfere with yeast growth.
did you mean to copy marco pierre white with the music?
+chris mcgregor Absolutely not! The music is Solfeggio by CPE Bach and I've played it for many years - often on the organ. Hope you liked it.
+Susan's Cooking School marco pierre whites old programs from the late 80's and early 90's used the exact same song thats all, yes i do like it tho.
+chris mcgregor That's very interesting. Thanks for the info.
Weirdly enough on an episode he talks about pierre koffman and his love for breads. If you were to look up on youtube marco pierre white cooks for pierre koffman you would find it. It is amazing TV.
👍👍👍😋😋😋❤️❤️🌹🌹✝️🙏