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Bread with Sun-Dried Tomatoes and Black Olives
A delicious bread that pairs very well with any dish. It's very easy to make and turns out delicious; it has such a rich flavor that you won't be able to stop preparing it. The Bread with Sun-Dried Tomatoes and Black Olives is simply spectacular.
Reviewed by
Editorial Team of Kiwilimón
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Ingredients
6
Servings
700 grams flour
300 grams water
100 grams black olives, pitted and dried with paper towels
100 grams tomatillo, dried in oil, well drained
60 grams butter, at room temperature
1 tablespoon salt
1 pinch black pepper
1 tablespoon herb, provençal
20 grams yeast, fresh
Preparation
20 mins
40 mins
Low
Chop the olives and tomatoes separately for a few seconds in the blender. Set aside.
Put the rest of the ingredients except the flour in the bowl, blend for 2 minutes.
Add the flour, tomatoes, and olives and blend for another 15 seconds.
Place in a container and wait for it to double in volume.
Shape as desired and place in a baking dish lined with parchment paper.
Bake at 50º C, and when it increases in volume again, raise the temperature to 200º C for approximately 40 minutes.
Place a container of water inside the oven while baking to maintain humidity.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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