Bread add-ins

Additions will slightly alter the breads hydration so always take care to drain and dry foods like olives, sundried tomatoes in oil or pickled and diced roasted peppers.

I like to mix as normal, with 90 seconds to 2 minutes of mixing or kneading, and then incorporate the additions either by hand or with a quick turn using the stand mixer & paddle attachment. Do not overmix the add-ins as it can make the dough very slack.

Pat dry any ingredients that are moist.

Here’s some great choices for add-ins.

(I’ve listed my personal measurements but you can of course flavor the dough to taste.)

Jalapeño & cheddar

2-3 Tbsp sliced fresh or pickled peppers (must be drained very well & dried on a kitchen towel) & 1 cup grated or finely cubed sharp cheddar cheese

Sage & Parmesan

2 tbsp freshly chopped sage leaves & 3/4 cup grated Parmesan or small Parmesan chunks

Olive & rosemary

2-3 tbsp freshly chopped rosemary

1/2 cup olives pitted, drained, sliced and dried with a towel.

Crusty seed topping

Brush the top of the loaf with egg wash or melted butter & then gently roll in a a mix of seeds

1 tbsp each millet, flax seeds, chia seeds & hemp seeds. Seeds can also be added to the dough

Cranberry orange & nuts

Zest of one orange, 1/2 cup dried cranberries & 1/2 cup or more chopped nuts

Maple oat

Replace the added sugar when blooming the yeast, with maple syrup. Also add 1-2 tbsp extra syrup to mix, and add in 1/3 cup rolled oats to mix. Top with rolled oats

Chocolate walnut cherry

This one really is to taste as one can never have too much chocolate! 1/2-1 cup chocolate chips, 1/2 cup chopped nuts & dried cherries

Cinnamon raisin

Again, depends on how studded with raisins you like your bread dough. 1/2-1 cup soaked & drained raisins & 1/2 - 1 tbsp cinnamon

Sundried tomato & mozzarella or feta & olive

If using oil or brine soaked sundried tomatoes be sure to dry very well after chopping. Same with the olives. I use 1/2 cop of each and 1/2 cup crumbled feta