I just bought myself a new over the counter convection oven…so I was really excited in trying to bake some bread, of course by using the bread machine to knead the dough and then shape it and bake it in the new oven. So for the first time I did the baking out of the bread machine. I wanted to have two different flavors of bread, so I made small kind of pull apart bun.


As I am new in the bread baking, I am not so daring in start from really scratch, therefore I always use the bread machine that I got a while ago and it has been so much fun. Nothing like a “little help” to make things work.

Kala and sun dried 1


2/3 cup water
2 cups bread flour
¾ teaspoon salt
1 ½ tablespoons sugar
1 ½ tablespoons milk powder
1 teaspoon yeast
10 – 12 Kalamata olives roughly chopped
2 tablespoons sun dried tomatoes chopped
2 tablespoons fresh basil chopped

Kala and sun dried 2

Kala and sun dried 3


Follow the instructions of your bread machine. On the Zojirushi (1 lb), place the water first at the bottom of the bucket and add the dry ingredients except the Kalamata olives, sun dried tomatoes and fresh basil. Select the setting for dough. Once the machine stops, remove the dough and split the dough in two in a floured surface, by knock it back gently. Add the Kalamata olive into one of the half dough and knead gently until the olives are evenly incorporated into the dough. Divide the dough in 5 small pieces and shape each piece into a small round ball. Do the same with the other half of the dough by adding the sun dried tomatoes and basil. In a round pan alternate the Kalamata olive balls with the tomato basil balls. Let it rise until the dough is double of the original size. Sprinkle flour on top of the balls and bake in the convection oven at 400F for approximately 20-25 minutes. Serve warm or cold.


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