Recipes
128
Olive bread
Preparation time: 170–200 minutes
Ingredients
450 g strong white flour
½ cube of fresh yeast (21 g)
150 ml white wine
4 eggs
50 ml olive oil
100 g ham, finely diced
100 g grated pecorino cheese
1 tsp dried marjoram
½–1 tsp salt
100 g chopped walnuts
100 g black olives, coarsely chopped
Accessories
Loaf tin, 30 cm long
Method
Knead the flour, yeast, wine, eggs and
oil to a smooth dough, cover and prove
for 40-50 minutes using Conventional
heat at 35 °C.
Then mix the ham, cheese, marjoram
and salt and knead into the dough with
the chopped walnuts. Finally knead in
the coarsely chopped olives.
Place the very soft dough into the
greased loaf tin, cover and place in the
oven. Prove for 40–50 minutes using
Conventional heat at 35 °C. Slash the
top of the loaf lengthways and then
bake until golden.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 160–170 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 65–75 minutes
