This is a clas bread based on Yippee's Lemony Kouglof.
It is quick to make (4.5 hr start to finish) and the rosemary, Kalamata olives and EVOO make it super fragrant.
The center slice is 5.75inch!!! The total AP flour was only 250gr and the baked loaf rose 1.5in over the top of a reg loaf pan-it gives a large loaf!. The recipe ingredients are below (use only the green highlighted ones). I substituted the 75 g butter/OO with 42 gr olive oil (less liqud in dough) anticipating extra liquid from olives. Though the wet olives were patted dry, I sprinkled them with cornmeal before adding them in.
This is a gift but I might sneak a slice out :)
Beautiful bake, jo_en! I bet the loaf tastes delicious too! True SD Kouglof has been on my for-fun bucket list for so long! I just don't know whether bundt pan is acceptable for kouglof 😆
Jay
Hi,
So nice to hear from you! Thank you for your kind words!
Ever thought of the Japanese umeboshi for olives?!!
Please think of a way to get the short glutinous rice into the dough for us!!
I'm afraid umeboshi is culturally too out of reach for me. But here we do quick-pickled snakefruits and mace (but no one ever really like eating mace, and no idea why they keep selling it...)
I have one enriched buns bake and one flatbread bake already planned, utilizing black glutinous rice. Hopefully can get there soon!