Home » Milkbox bread with olives

Milkbox bread with olives

by Ada Parisi
5 min read
Pane in cassetta al latte con olive: con lievito di birra, morbido e gustoso

Milkbox bread 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, although the dough is prepared in a short time there are leavening times that must be respected. 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). If you like to make bread at home, try also my BRAN BREAD BAKED IN POT and the BREAD MILK simple, scented, soft and sweet, perfect for both jams and cured meats and cheeses.

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 seasoned cheese. In short, 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!

Pane in cassetta al latte con olive: con lievito di birra, morbido e gustoso


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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, to taste
whole milk, cream, melted butter or egg yolk to brush the bread


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. Store the dough in a bowl of oil, cover with cling film and leave to rise for 40 minutes in a warm place.

Put the dough back on the work top and combine 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, form a sausage with the dough and place it in the mold. Brush with milk, cream or with egg yolk diluted in 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.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi


You've already seen these recipes?

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

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