Black olive, caraway, and honey yeast bread from Cannelle et Vanille - Nourishing, Gluten-Free Recipes for Every Meal and Mood (page 110) by Aran Goyoaga

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • jennsutherland on April 21, 2021

    Made this bread, and it turned out beautifully - lovely webby, open crumb, great flavor from the olives and caraway. Be careful not to over-proof - I think that's what @Melyinoz had below with the flying "crust handles" and gummy crumb. My house is cool in temperature, but even so, I short the proof time 30-45 from most of Aran's recommendations.

  • Melyinoz on May 28, 2020

    This didn’t work for me. I am not sure what happened. I followed the directions precisely and the loaf looked beautiful. It was agony to wait until the bread cooled completely, but I did. I left it for five and a half hours. Unfortunately, when I cut into it the bread was hollow at the top of the loaf as if a giant bubble had formed and then deflated. The insides had sunk to the bottom of the loaf and were gummy. I know there must be a fix, but I am frustrated by my lack of knowledge to solve the problem.

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