Olive bread
Ingredients
450 g strong white flour
1/2 cube of fresh yeast (21 g)
150 ml white wine
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
Knead the flour, yeast, wine, eggs and
oil to a smooth dough, cover and prove
for 50-60 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 a
greased loaf tin (approx. 30 cm), cover
and place in the oven. Prove for
50–60 minutes using Conventional heat
at 35 °C. Slash the top of the loaf
lengthways and then bake until golden.
Settings
Oven function
Moisture plus
d
Number/type of
bursts of steam
2
Temperature
160–180 °C
Amount of water
approx. 200 ml
Shelf level
1
1st burst of steam
5 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
Duration
65–75 minutes
Recipes
121
