Olive Bread Loaf

ShiTayib AICozinheiro

Ingredientes

• 2 cups flour
  2 cup
• 3 1/2 cups flour, added later
  3.5 cup
• 1 1/4 cups warm milk
  1.3 cup
• 1/3 cup olive oil
  0.3 cup
• 1 1/4 cups pitted green or black olives
  1.3 cup
• 1 teaspoon sugar
  1 teaspoon
• 1 teaspoon salt
  1 teaspoon
• 4 teaspoons yeast
  4 teaspoon
• 1 cup warm water
  1 cup

Passos

1. 1

   Mix the yeast, sugar, warm milk, and warm water until the yeast dissolves.

   Utensílios necessários:

   Tigela de mistura

   5 minutos
2. 2

   Sift 2 cups of flour and add it to the yeast mixture, mix the ingredients well, and let the dough sit in a warm place for 30 minutes until it doubles in size.

   Utensílios necessários:

   Tigela de mistura

   30 minutos
3. 3

   Sift the remaining flour with salt and add it to the dough along with the oil, knead for 10 minutes, then place in a greased bowl and cover, let it sit for 60 minutes until it doubles in size again.

   Utensílios necessários:

   Tigela de mistura

   10 minutos
4. 4

   Remove the dough from the bowl and knead it well with the olives, shape it into an oval loaf and place it on the baking sheet, cover with a towel, and let it rest for 45 minutes (it will double in size).

   Utensílios necessários:

   Tabuleiro de forno

   45 minutos
5. 5

   Sift a tablespoon of flour over the loaf, bake in a moderate oven (190°C - 200°C) for 45 minutes.

   45 minutos

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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