What will be needed for cooking bread with olives:
Canned olives without bones – 0.5 cups
Flour – ~ 2 glasses
The water is cold
Dry yeast – 1.5 hours. tablespoons
Sugar – 0.5 hours. tablespoons
Water temperature water-¾ cup (20-24s)
Salt – ¼ h. tablespoons
To lubricate the shape, you will need vegetable oil
Method of preparing bread with olives:
With canned olives we drain the liquid.
Each cut in half and fill with cold water until they are completely hidden under it.
We leave them like this for 20-60 minutes to remove excess salt. Then we drain the water, and dry the olives.
In a bowl, connect sugar and flour.
A mixer with nozzles for kneading the dough, at a minimum speed we interfere with a mass consisting of yeast, salt and warm water.
Beat until the dough becomes elastic and smooth. It will take about 8-10 minutes.
For the dough approach, pour it into a large container, previously lubricated in a small amount with vegetable oil.
Cover it with a damp towel and put it in a warm place. To increase the dough in the volume by 2 times, it will take about 30 minutes.
To the approaching test we add dry oil prepared in advance. Mix our dough with caution, bending it softly with our hands.
Maslins should be distributed evenly all over the test.
We cover the dough again and leave for another half an hour.
Next, spread the dough on a working surface slightly sprinkled with flour, and knead it in a tight and smooth ball.
We lay down the seam remaining after kneading the dough, cover with a towel and leave for 15 minutes.
For the next formation of bread, the dough should be stretched into a square layer, folded in half and pinch well.
Fold the resulting rectangle again in half, but now the narrow sides to each other so that the square comes out, the edges of the dough must be pinned again.
We put the dough into a round container, with walls sprinkled with flour, the seams on the test should rest against the side internal surfaces of the container or look at its bottom.
Cover the dough with a clean towel. And leave it for about an hour.
At this time, up to 220C we heat the oven.
We lick parchment paper for baking.
We put the dough down the dough down in the form.
The surface of the dough is slightly moistened with water with a brush.
At the apex with a knife we make a small incision.
Bake bread to brown crust, about 25-30 minutes.
Cool it on a grille, after which bread with olives can be served to the table.
