I adapted this recipe from America’s Test Kitchen’s version. It is our favorite bread to use to make panini sandwiches. It is very flavorful and hearty.
Ingredients
Instructions
- Place parchment paper in an 8-inch round baking pan and spray with nonstick spray. Set aside.
- In a medium size bowl, whisk together the water, eggs, 2 tablespoons olive oil, and lemon juice.
- In a stand mixer fitted with a paddle attachment, mix the flour, oat flour, milk powder, psyllium, sugar, yeast, salt, and baking soda.
- Slowly add the water mixture and mix for one minute. Scape down the bowl as needed.
- Increase the speed to medium and mix for 6 minutes until smooth and sticky.
- Stir in olives and rosemary.
- Transfer dough to the prepared baking pan. With wet hands, shape dough into a 6 1/2 inch ball. Using a sharp knife, cut an X shape across the top of the dough. (Make the cuts 1/2 inch deep and 4 inches long.)
- Lightly spray the dough with water and cover with plastic wrap. Let rise in a warm place for 1 1/2 hours or until dough has risen 50%.
- Preheat oven to 325℉. Uncover the dough and brush with 1 tablespoon of olive oil. Place pan on bottom rack of the oven. Bake for 2 hours until the top of the bread is a dark golden brown and the internal temperature reaches 200℉.
- Transfer bread loaf to a cooling rack and let cool completely before slicing.
Notes
If you prefer to not use gluten free bread flour, you can substitute wheat bread flour using the same measurement.
