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 Olive-Cheese Bread Recipe
Thanks to the large amount of healthy fats, fiber, iron in olives and their excellent flavor combination with hard cheese, this bread will show itself only from the best side. Delicate, airy crumb with a thin and crispy crust, with green onions, very fragrant, original, rich taste! Bread will be a great addition to the first and second courses on the festive table.
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
loaf
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
loaf
Ingredients
Instructions
  1. In 200 ml of kefir at room temperature, add 0.5 tsp sugar and 1 tsp salt, dissolve and now add 7 g of universal instant yeast. Leave it on for 10 minutes.
    In 200 ml of kefir at room temperature, add 0.5 tsp sugar and 1 tsp salt, dissolve and now add 7 g of universal instant yeast. Leave it on for 10 minutes.
  2. Meanwhile, cut the green olives into large rings (I cut each olive into 3 parts), cut the cheese into cubes and do not forget to chop the green onions. Mix everything together. Pour 100 ml of vegetable oil into the yeast mixture, add suneli hops to taste, as well as chopped olives, cheese and onions. Mix thoroughly, add 1 egg and gradually pour in the sifted flour.
    Meanwhile, cut the green olives into large rings (I cut each olive into 3 parts), cut the cheese into cubes and do not forget to chop the green onions. Mix everything together. Pour 100 ml of vegetable oil into the yeast mixture, add suneli hops to taste, as well as chopped olives, cheese and onions. Mix thoroughly, add 1 egg and gradually pour in the sifted flour.
  3. In the process of kneading the dough, about 500 g of flour will be required. When you add flour, do not forget to add 1 tsp baking powder to it.
    In the process of kneading the dough, about 500 g of flour will be required. When you add flour, do not forget to add 1 tsp baking powder to it.
  4. Put the dough to rise for 2-3 hours in a warm place, covered with a towel.
    Put the dough to rise for 2-3 hours in a warm place, covered with a towel.
  5. Prepare the baking dish. I have a rare mold. Cover the form with parchment paper and lightly sprinkle the walls with flour. If you have a non-stick mold, you can skip this step.
    Prepare the baking dish. I have a rare mold. Cover the form with parchment paper and lightly sprinkle the walls with flour. If you have a non-stick mold, you can skip this step.
  6. And here is the remaining dough, which is perfect thanks to yeast and baking powder.
    And here is the remaining dough, which is perfect thanks to yeast and baking powder.
  7. You can turn the oven on 200 degrees to warm up. And roll out the dough into a small circle, wrap the two edges in the middle and press. Then do the same with the two remaining edges.
    You can turn the oven on 200 degrees to warm up. And roll out the dough into a small circle, wrap the two edges in the middle and press. Then do the same with the two remaining edges.
  8. Transfer the prepared dough into a baking dish, cover with a towel and leave for 30-40 minutes for proofing.
    Transfer the prepared dough into a baking dish, cover with a towel and leave for 30-40 minutes for proofing.
  9. That's how the dough rose after proofing. Next, we send it to bake in the oven at 180-200 degrees for 55-60 minutes. That's it!
    That's how the dough rose after proofing. Next, we send it to bake in the oven at 180-200 degrees for 55-60 minutes. That's it!
  10. Carefully remove the bread from the mold, let it cool, covered with a towel!
    Carefully remove the bread from the mold, let it cool, covered with a towel!
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