Mixed olives (slightly spicy) left over. How to use in bread?
I just discovered a container (only about a cup or so) of mixed olives that were left out without a lid on the kitchen island since Xmas night. Some are greek, some are green. No biggie since they're in some sort of oil (has chili peppers in it), correct?
I'm new to bread-baking but have made a few whole wheat loaves now (one in the boule shape using a banneton so I feel like I *sort* of have made an artisan bread already - ha) as well as other bread-products using my new Ankarsrum stand mixer. :)
So can I use this in bread? If so, do you have a recipe you can recommend? I'd be using active dry yeast rather than homemade yeast (forget what it's called - starter?). I might need as many details as you're willing to share, within reason, for smooth sailing.
p.s. Oh one more thing! My very old grandma, bless her heart, is upset that her local store no longer sells raisin bread. So I'd also love a good recipe to make/send to her! But that one would be for a loaf - she likes it sliced and toasted. Her favorite I think was Orowheat but I'm not sure. Thank you again!!