Olive bread
Ingredients
450 g strong white flour
1/2 cube of fresh yeast (21 g) or
1 1/2 sachets of dried yeast
150 ml water
4 eggs
50 g olive oil
100 g ham, finely diced
100 g grated pecorino cheese
1 tsp dried marjoram
1/2–1 tsp salt
100 g chopped walnuts
100 g black olives, coarsely chopped
Method
Mix the flour, yeast, water, eggs and oil
and knead to a smooth dough. Set
aside to prove for approx. 1 hour.
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 a
greased loaf tin (approx. 30 cm long)
and place in the oven. Prove for
approx. 60 minutes using Conventional
heat at 50 °C. Slash the top of the loaf
lengthways and then bake until golden.
Recommended settings
Function: Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration: 65–75 minutes
Alternative settings
Function: Fan plus
Temperature: 150–170 °C
Shelf level: 1
Duration: 65–75 minutes
Baking
48
Summary of Contents for H6000BM
Page 1: ...Microwave combination oven cookbook ...
Page 170: ...170 ...
