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Pain aux olives
Temps de préparation : 185 à 215 minutes
Ingrédients
450 g de farine
1/2 dé de levure de boulanger (21 g)
150 ml de vin blanc
4 œufs
50 g d'huile d'olive
100 g de jambon cru découpé en dés
fins
100 g de pecorino râpé
1 cuil. à café de marjolaine
1 cuil. à café de sel
100 g de cerneaux de noix hachés
100 g d'olives noires grossièrement ha-
chées
Préparation
Malaxer la farine, la levure, le vin, les
œufs et l'huile pour former une pâte
onctueuse. Faire lever à couvert au four
à 35 °C, Chaleur sole-voûte pendant
50-60 minutes.
Mélanger le jambon, le fromage, la
marjolaine et le sel, les incorporer à la
pâte avec les noix hachées. Incorporer
les olives grossièrement hachées en
dernier.
Versez la pâte (très souple) dans un
moule à cake graissé (environ 30 cm)
et faites lever à couvert au four à 35 °C
pendant 50 à 60 minutes, en mode
Chaleur sole-voûte. Entaillez le pain sur
toute sa longueur et faites-le cuire jus
-
qu'à obtention d'une belle couleur
dorée.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
2
Température 160–180 °C
Quantité d’eau env. 200 ml
Niveau 2
1ère diffusion de
vapeur
5 minutes après le
début du program-
me de cuisson
2e diffusion de
vapeur
après un intervalle
de 10 minutes
Temps de cuis-
son
65 à 75 minutes
Recettes
123
123


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