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Olives Bread

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

4 hour(s)

Porções

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
  1. 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.
  2. 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.
  3. 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.
  4. 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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