Baking
66
Olive bread
Preparation time: 160–175 minutes
Ingredients
450 g strong white flour
¹/₂ cube of fresh yeast (21 g) or 1¹/₂
sachets (10 g) of dried yeast
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
Accessories
Loaf tin (30 cm long)
Method
Mix the flour, yeast, wine, eggs and oil
and knead to a smooth dough. Set
aside to prove for approx. 1 hour at
room temperature.
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 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
Oven function: Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration: 65–75 minutes
Alternative settings
Oven function: Fan plus
Temperature: 150–170 °C
Shelf level: 1
Duration: 65–75 minutes
Содержание H 6000 BM
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