Olive Bread

Name: Olive Bread
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 ml Milk; 250 g Flour (Type 405); 250 g Wheat flour (Type 1050); 1 TEASPOON Salt; 1 1/2 TABLESPOONS dried thyme; 1 package (7 g) Dry yeast; 75 ml Olive oil; 200 g paprika-filled olives; 50 g black olives; 100 g Butter; 7-10 Tbsp Flour; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 ml Milk
250 g Flour (Type 405)
250 g Wheat flour (Type 1050)
1 TEASPOON Salt
1 1/2 TABLESPOONS dried thyme
1 package (7 g) Dry yeast
75 ml Olive oil
200 g paprika-filled olives
50 g black olives
100 g Butter
7-10 Tbsp Flour
baking paper

Directions

1
Warm the milk and 125 ml water lukewarm. Mix flour, salt, 1 tablespoon thyme and yeast in a mixing bowl. Add oil and lukewarm milk. Knead with the dough hooks of the hand mixer to a smooth dough and let it rise covered in a warm place for about 30 minutes. Drain the olives.
2
Add olives to the dough and knead with well floured hands. Form into a loaf, place on a baking tray lined with baking paper, cover and leave to rise in a warm place for a further 20 minutes. Bake bread in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Mix the fat, pinch of salt and remaining thyme, fill into a small bowl and serve with the bread. Results in approx. 18 slices

Olive Bread

Ingredients

Directions

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