Stalled Olive Bread

Stalled Olive Bread




15 min


20 min


1 large size


15 minutes


20 minutes


  • 3 cups warm milk
  • 1/2 water glass melted butter
  • 1/2 water glass sunflower oil
  • 11 cups of flour
  • 2 eggs
  • 1 pack of yeast
  • 1 tablespoon granulated sugar
  • 1 sweet spoon salt

    For inside:

  • Olives with 30 seeds removed
  • 3 tablespoons tomato sauce

    To open:

  • 1/2 water glass sunflower oil

    For the above:

  • 1 egg yolk

Key point

Do not forget to wait in a warm place for the ferment after you have kneaded the hamlet. The bread you get will be quite large. Dilersen can reduce the amount of material and obtain breads in smaller sizes.

How is it prepared?

  1. Take the warm milk in a kneading bowl and mix in the smear until the yeast is completely melted.

  2. Then add the butter and liquid oil and add the eggs.

  3. Add salt and sugar and mix well, then add the flour gradually and knead.

  4. You should get a dough that does not stick to the handle of your ear lump.

  5. Keep the dough you have prepared closed for 30 minutes in a hot place with your mouth closed.

  6. After the dough has fermented, pour the sunflower oil in your hand and press it with your hands to spread the dough into a baking sheet spread out on a baking sheet. You must spread the dough in the entire tray.

  7. Spread the clove into the dough you spread out with your hands and sprinkle olives on the seedlings.

  8. Roll the dough starting from one end.

  9. In this way, wait for 15 minutes, then cover the egg yolk and cook for about 20 minutes until it is red on top of the preheated 180 ° flask.

  10. Serve hot or warm.


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