Bread with olives
Ingredients
Features
Description
For 12 small loaves
flour, yeast and salt in a bowl combine, add 250 ml of water. Knead the dough, pass on floured board, knead until the dough starts to lag behind the rest. Transfer to a bowl, cover with a towel and store in a damp warm place for 2 hours.
As soon as the dough rises to the edges of the bowl, to pass on floured board, knead for a few minutes, then transfer to a bowl, cover with a towel and store in a damp warm place for 1 hour.
From the olives remove seeds, cut the flesh into small pieces. Mix with olive oil. Knead the dough, cut it into 12 pieces. Each roll in a square 1 cm thick and sprinkle with olives. Take in a pigtail, make top notch. Cover with towel and let stand 10 minutes
Bake in preheated to 210 C (thermostat 7) oven for 30 minutes
Translated by site: wday.ru
