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Olives Bread
🇧🇷Brazil
•View in original language
(Português)
4 hour(s)
6 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Wheat flour5 cup
- Water150 ml
- Organic Dry Yeast10 g
- Pitted chopped black olives1 cup
- Pitted chopped green olives1 cup
- Salt1/2 teaspoon
- Dried Oregano1 dessert spoon
- Melted butter1 tablespoon
- In a bowl or basin add 4 cups of flour and the yeast dissolved in a cup of water. Incorporate the flour and transfer to a clean floured surface. Knead vigorously for 10 to 15 minutes or until you have a smooth dough. Form a ball, return the dough to the same bowl and let it rest for an hour. If you need to, add a little more water to get the point.
- After resting, add the olives, salt, oregano, the rest of the water and the flour to the dough. Work a little more until everything is incorporated and all the flour is kneaded. Make another ball, return to the basin and let it rest for another hour.
- Now divide the dough into six equal pieces on a surface and form long buns, folding the end inwards and then rolling them up. Make three cuts on top of each one with a very sharp knife and place them on a greased baking sheet. Brush the butter and sprinkle some flour on top. Cover and let rest for another half hour.
- Bake the buns for 45 minutes in an oven at 200 degrees (medium/high). Turn off the oven and leave for another five minutes.
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