Olive and rosemary bread

Smother this rustic load with butter or dip into olive oil.

450g bread mix (store bought)
350ml buttermilk
Handful of chopped olives
Handful of fresh chopped rosemary

Preheat your oven to 180ºC and lightly grease a bread tin or baking sheet depending on what shape you want.
2. Mix the buttermilk, olives, rosemary and the bread mix until a soft dough is formed.
3. Knead the dough on a lightly floured surface.
4. Transfer to a tin or baking sheet and bake for 35 minutes. You could also braai this bread by placing it over the coals in a cast iron pot.


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