Skip to main content

OLIVE BREAD ROLLS
INGREDIENTS: 
18 GRAMS DRY YEAST
500 GRAMS WATER
15 GRAMS OLIVE OIL
150 GRAMS CHOPPED PITTED BLACK OLIVES
50 GRAMS CREAMED OLIVE WITH A LITTLE OLIVE OIL
1000 GRAMS BREAD FLOUR
15 GRAMS SALT
1/2 TEASPOON DRY OREGANO                          
HOW TO DO:
·       Mix yeast with water and oil, separately mix flour with salt, olive jam and start to kneed the dough, when almost ready add the olives and finish to k need the dough.
·       Let it rise until doubled the volume and then prepare the rolls of 50 grams each.
·       Let the rolls rise again and bake at 220 degrees for abot 8 minutes and then drop the temperature to 200 degrees and bake until ready.
·       (BAKING @ 220©)

Labels:

Comments

Post a Comment

Popular posts from this blog

CRUMBLE EGG CROISSANT

8 large eggs 100g grated  cheddar a splash of  milk small bunch chives, snipped 4 large croissants Method In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.
Post a Comment
Read more

THE BASIC OF BAKING BREAD

Post a Comment
Read more

Bi Coloured Croissant

Ingredients for 10 servings ⅔ cup whole milk (170 mL) ⅔ cup water (170 mL) 5 cups unbleached all-purpose flour (600 g) , plus more for dusting ¼ cup granulated sugar (45 g) 1 tablespoon kosher salt 1 tablespoon instant dry yeast 3 tablespoons unsalted european-style butter, cubed, softened 5 food colorings, different colors 1 ¼ cups unsalted european-style butter (275 g) , shaped into an 8X6-in (20x15-cm) rectangle, cold 1 large egg, beaten SPECIAL EQUIPMENT food-safe glove Preparation In a large bowl, combine the milk and water. On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter. Mix just until the dough comes together, but don’t overmix. Set aside ¼ of the dough and transfer the rest to a lightly floured surface. Knead until the flour is fully incorporated. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rest a...
Post a Comment
Read more