Male Brazilian Waxing Philadelphia

Pagnottella

These loaves with black olives often buy them from my baker because I love the taste especially paired with cheese (feta type) or as an accompaniment to rustic dishes, then leafing through the book of the encyclopedia Italian food (pizza bread and pies) I have had an eye on this recipe and I could not try them? Of course not and I did well because they are delicious, the flavor is excellent and still warm the kiln are spectacular. ... with a few ingredients it is a miracle!

loaves with black olives

Ingredients:

500 grams of flour type 0

25 g yeast 250 ml water

1 tablespoon salt 30 g lard (this is a my addition)

150 grams of black olives

procedure with the camera:
Put everything in the camera and into the drum of olive dispenser (you according to the regulator for your camera as you add ingredients like olives) and only planned mix After 1 hour left in the tube to rise and the rest follow the manual process

Procedure Manual:

In a bowl, mix the flour with salt, arrange a mound and pour the dissolved yeast in warm water, lard and mix by combining other warm water if it were to serve by creating a firm and elastic dough (working at least 10 minutes). Form a ball, put it in a bowl and cover with a cloth, then let it rise for 1 hour. After this time, again knead the dough briefly and divide into 4 loaves. Stir in the olives pitted each loaf, put the dough balls to rise on a baking sheet sprinkled with flour, taking care to space out the dough balls from each other. Let the loaves rise for 1 hour and a half. Bake and then the olive bread at 200 degrees for 30 minutes. Better Eat warm
Ps If you want you can make just one loaf of bread following the same procedure and cooking at 240 for 45 minutes