I must admit that I use my Pullman pan quite frequently – there is something about those neat, square pieces that seem to make my sandwich more special. However, I wanted to change things up a bit, and decided to get a little creative. Normally I prefer sweet swirled breads, but sometimes something savory is needed. I found that this French olive spread (tapenade) is just the thing.
As you can see my swirls aren’t perfect, but I liked the rustic look it gave the bread, and found it to be a wonderful afternoon snack. My non-olive-eating family was also impressed; the olive oil tamed down the strong olive flavor, making this bread so delicious.
I used our Soft Whole Wheat Sandwich bread recipe from Healthy Bread in Five Minutes A Day (page 92). This dough is enriched with eggs and honey, so it needs to bake at 350F, but if you use a lean dough (no eggs or sweetener), you can bake at 450F for a shorter timer (see below). You can find the recipe for tapenade in Pizza and Flatbread in Five Minutes a Day (page 213).
If you’ve never worked with a Pullman pan before, you can find our how-to instructions here. I used two pounds of the dough, and rolled it out into a rectangle about 1/8 inch thick. I then spread 1 1/2 cups of the tapenade over the dough, rolled it up, and placed it in the greased pan (if you are unfamiliar with rolling up dough, you can find our instructions here). Let the dough rise for about an hour and a half. Bake the loaf at 350 for about 60 minutes (or 45 minutes if you used lean dough). Turn the dough out of the pan and let cool completely before slicing.