We often think that homemade bread is a task “for true enthusiasts”: long rising times, floury hands, and lots of patience. And most of the time, it is. But not in the case of today’s recipe. I must admit, I was rather skeptical about getting a good result without kneading and waiting for hours. However, after trying this quick no-rise olive and basil bread, I had to change my mind. This recipe is perfect for those who don’t like complicated doughs and don’t want to deal with the various rising times. The dough is quite liquid and is poured directly into the loaf pan: no effort, no waiting, just a few minutes with a mixer and you’re done. The result is a rustic and fragrant bread, made special by the combination of Taggiasca olives, green olives, and basil which give it a delightful Mediterranean taste. The presence of corn flour, moreover, gives it a slight graininess that I love and makes each slice even more delicious. It’s the perfect bread to accompany cheeses, cold cuts, salads, or simply to enrich the table in a different way from usual, without stress and without giving up flavor. No need to be bakers here: mix, pour, bake, and… enjoy!

Other quick bread recipes that might interest you:

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for quick no-rise bread

1 cup fine cornmeal
1 1/4 cups all-purpose flour
2.1 oz green olives
2.1 oz Taggiasca olives
basil (about ten leaves)
3 eggs (medium)
1 cup water
1 packet instant yeast for savory recipes (15 g)
1.4 tsp sugar
2 tbsps extra virgin olive oil
2 tsp salt

Tools

I prepared this bread dough with the Thermomix, but it can be made with any other mixer following the same steps.

1 Mixer (I used the Thermomix)
1 Loaf Pan 9.5 x 4 inches
1 Spatula
Parchment Paper

Preparation of quick no-rise bread

Wash and dry the basil leaves, place them in the bowl with the green olives and Taggiasca olives, and chop for 5 seconds at speed 5. Remove the mixture and set aside.
Then, add the eggs, oil, water, and salt to the bowl and mix for 10 seconds at speed 3.
At this point, add the white flour, yellow flour, sifted yeast, sugar, chopped olives and basil, and knead for 40 seconds at speed 6. You will get a rather liquid mixture.
Pour it into a 9.5-inch loaf pan previously lined with parchment paper. If you find it difficult to do this, look HERE to see how.
Bake the quick no-rise bread in a preheated static oven at 356°F for about 60 minutes. Then turn off the oven and leave it inside for another 10 minutes. Since every oven cooks in its own way, I suggest you do the toothpick test after the first 50 minutes of baking.
Remove the quick no-rise bread from the oven, take it out of the pan using the parchment paper, and let it cool slightly before enjoying. Enjoy! Paola.
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