Preserved lemon and olive bread from Big Book of Bread: 125 Recipes for Every Baker (page 275) by King Arthur Baking Company

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires two days advance preparation.

  • EmilyR on April 20, 2026

    I was hesitant with the AP flour and would prefer bread flour, I think…but as it’s the first time I have made this I decided to follow the recipe. I love olives and preserved lemons (make my own), so this is suited for me. I make sourdough frequently but for some reason never with inclusions, so I’m glad I tried something new. My kids said it was the best bread they ever had and they were smitten.

  • hibeez on March 22, 2026

    An excellent flavored loaf that began by confounding me -- the preferment was so dry, I had to add 1/4 cup extra water to make a small dry hockey puck of starter. Then when I added the water the next day, the preferment was difficult to break up - letting it sit a bit helped. But lo and behold, through the multiple folds, the dough came together. It did seem like there were a lot of olives, but I kept pushing them in. Made preserved lemons with spices from River Cottage preserves; they added a nice complement to the olives. Only had one boule, so put the second load in a pan and turned it out onto parchment to bake. Next time I would make 1/2 recipe for one loaf. My recommendation is - persevere!! It will turn out fine!

  • rm31knitter on November 03, 2024

    This makes a very wet dough. I don't know if I did something wrong or not, but despite the high hydration, the final result was wonderful. I got good crumb, oven spring was present, but could have been better. The olives add a level of saltiness that is fabulous. The preserved lemons did not come through that much. i had my own preserved lemons that I made myself so not sure if this makes a difference. I am making this again, but this time am using bread flour instead of AP flour that the recipe suggests.

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