Everything in Between, Recipe, Savory, Sweet

Rollin’ Rollin’ Rollin’

Well it’s been a busy few weeks, to say the least. As you know, I’ve moved, I’ve been working night and day trying to get ready for a busy meeting season at work, I’ve been entertaining my mom almost nightly, who has recently moved to my neck of the woods, and this weekend, Tyler is here, we had brunch with my mom and her sweet friends who I’ve known almost my whole life, Tom and Martha, and I’m packing to leave for California later this week! Needless to say, I’ve had a lot going on… all good, but all occupying all of my time.

Knowing that I was going to be occupied all this weekend and out-of-town next weekend, I spent last weekend slaving in the kitchen on three different recipes to share with y’all. First up, french bread two ways, savory olive bread for those of you without a sweet tooth, and cinnamon bread for those of you who aren’t into olives.


This bread is great for a grab and go breakfast and perfect for lunch with a salad or on your charcuterie tray when you’re trying to impress your guests. It’s simple to prepare but looks like you spent hours in the kitchen kneading the dough, letting it rise, you know all of those things that are assumed about homemade bread. 


I found this recipe a couple of weekends ago when I was in Charlotte visiting Tyler. We went on a hot date to Barnes and Noble and looked through cookbooks. I found this one in The Little Paris Kitchen by Rachel Khoo. Since trying this recipe, the whole cookbook has been added to my Amazon wish list. It was simple and delicious and it kept in a ziploc for days, what more could you ask for out of fresh-baked bread?

French Bread Two Ways – Savory Olive Bread & Sweet Cinnamon Bread

get the recipe

This bread starts 24 hours in advance of when you actually want to make it, the recipe calls for “fermented dough”. Have no fear, it’s super simple to make, combine yeast, water, flour, salt, and knead together until a dough forms. Let it sit for an hour or so, then cover it and stick it in the refrigerator overnight. 

The next day, make the bread base combining yeast and water, flour, salt butter, and the fermented dough. Knead together until a soft dough forms. Cover the dough with a damp towel and let sit one hour, or until doubled in size. 

While the dough is rising, make your filling of choice – savory olives or sweet cinnamon. 

Once you have the bread covered with your filling of choice, roll it up, split the top, then let rise for another hour or so, until doubled in size. 


 Bake it according to the directions below, and enjoy hot or room temp! 


Hope you enjoy!

French Bread - Savory & Sweet
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bread base (use one recipe of base per loaf)
  1. 1 teaspoon active dry yeast
  2. 4 tablespoons water
  3. 2/3 cup flour
  4. generous pinch of salt
  5. 2 tablespoons soft butter
  6. 1 recipe of fermented dough*
olive bread
  1. generous handful of pitted olives
  2. about 1/2 cup freshly shredded cheese
  3. 1-2 tablespoons olive oil
cinnamon bread
  1. 1 tablespoon melted butter
  2. 2 tablespoons brown sugar
  3. 2 teaspoons cinnamon
  1. Mix together yeast and warm water, stir until dissolved
  2. Stir together the flour and salt
  3. Add the butter to the dry ingredients, and using a pastry cutter or fork, cut in the butter to the flour
  4. add the fermented dough
  5. Pour in the yeast and water
  6. Turn the dough out onto a floured surface, and knead together until a smooth dough forms, about 15 minutes
  7. Cover the ball of dough with a damp dish towel and let rise for 1 hour or until doubled in size
  8. While the bread is rising, make your fillings
  9. Rollout the dough into a rectangle
  10. Cover the rectangle with your filling of choice and then roll up the dough
  11. Cut slits in the rolled up dough through the middle, but be careful to not cut all the way through the dough
  12. Cover with a damp cloth and let rise one more time before baking
  13. While the dough is rising, preheat the oven to 475 degrees, on the middle rack, put a backing sheet, on the bottom rack, a roasting pan.
  14. Once the dough has risen, and the oven is preheated, transfer the dough, via parchment paper or slipmat to the hot cookie sheet and fill the roasting pan with a large glassful of water.
  15. Bake for 5 minutes then turn the oven to 400 degrees and bake for 15 to 20 minutes.
  16. Transfer to a wire rack and let cool or serve warm
  1. *fermented dough: mix 2 teaspoons active yeast with 1/2 cup warm water. Stir until dissolved. Mix 1 1/2 cups flour with a heaping pinch or two of salt. Mix together the wet and dry ingredients and knead together until a smooth ball of dough forms. Leave in a warm place, covered, for 1 hour, and then refrigerate overnight. The next day, let the dough come to room temperature before mixing with the other dough.
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