White bread with milk, with black olives

Loaf with black olives in the dough. I love the bread. To die for. Let's just say that I love all carbohydrates, but the bread in particular, especially since I do it at home, because it tastes, a fragrance that you cannot compare to those of bread purchased. And this is in the bread made with Brewer's yeast, You ain't the one made with sourdough. This bread, in particular, yummy food and prepares relatively quickly. I say relative because, in the face of any yeast you use, There are proving times you must comply with. It's a loaf of bread with milk in the dough, that makes it ultra soft, and many black olives. I'll let the doses with both yeast (cool) both with sourdough (I used the latter, and I treat like a baby). You can also substitute whole milk with skim or skim seeds, or even with water (will be less soft but good too). Of course, the stuffing is customizable, You can try walnuts, green olives, Sun-dried tomatoes, pistachios, pieces of cheese., I'm starting to feel like that again. And next time I'll try with walnuts and black pepper. So much black pepper. Have a good day!

 

Ingredients for a full-sized cake mold:

  • 500 grams of flour 1
  • 270 ml whole milk
  • 150 grams of black Cerignola Dop pitted and sliced
  • 150 grams of yeast or 15 grams of yeast
  • 1 teaspoon malt extract or honey
  • 10 grams of salt
  • extra virgin olive oil as required
  • whole milk, cream, melted butter or egg yolk to brush the bread
paneincassettalleolive3

Loaf with black olives

Dissolve the yeast in 50 milliliters of milk, slightly warm. Knead the mixture with 100 grams of flour, forming a solid loaf. Put the dough in a bowl, cover with cling film and leave to rise for 30-40 minutes in a warm place (the oven is on fine light mode).

Sift the remaining flour and place it on the work surface by focusing the dough leavened, the malt, salt and remaining milk, Then knead until mixture is smooth, soft but substantial. Place the dough in an oiled Bowl, cover with cling film and leave to rise for 40 minutes in a warm place.

Put the dough back onto the work surface and add the olives, folding it until they are absorbed by the dough.

Preheat the oven to 180 degrees static.

Cover the Loaf pan with a sheet of parchment paper wet and wrung, shape the dough a Wiener and depose him in the mould. Brush with milk, cream or with egg yolk diluted in a little milk. Bake in the oven for 55 minutes. Once cooked, remove the bread from the mold and allow it to cool completely on a wire rack.

Take a look also ...

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.