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Olive bread
Ingredients:
450 g strong white bread flour
1 1/2 packets dried yeast
150 ml white wine
4 eggs
50 ml olive oil
100 g ham, finely chopped
100 g pecorino cheese, grated
1 tsp dried marjoram
1/2-1 tsp salt
100 g chopped walnuts
100 g black olives, coarsely chopped
For the steam: Approx. 150 ml water
Method:
1. Knead together the flour, yeast, wine,
eggs and oil to form a smooth dough.
Then cover and place in the oven to
prove for 50-60 minutes at 35 °C on
Conventional heat.
2. Mix together the ham, cheese,
marjoram and salt and knead into the
dough along with the walnuts. Finally,
knead in the olives.
3. Place the very soft dough in a loaf tin
(approx. 30 x 13 cm) and , then place
in the oven to prove for 50-60 minutes
at 35 °C on Conventional heat. Using
the tip of a sharp knife, cut a slash
along the length of the loaf. Then bake
until golden.
Settings:
Function: Moisture plus d
Temperature: 160–180 °C
Shelf level: 2
Baking duration: 65–75 minutes
Bursts of steam: 2
Add the steam:
After 8 minutes
After a further 10 minutes
Recipes
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