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oregano and OLIVE BREAD

Today I want to introduce a bread that has really surprised and delighted by its taste very special rustic and tasty perfect when served with cheese and salami or be cut into pieces for a buffet ... The flavor goes perfectly with olives and oregano leaving a smell in the event that starts off appetite. ... God is really try!
Ps There is coming a book (ordered online) of recipes for the camera with a lot of dough for cakes (muffins, croissants, cakes, donuts, crackers, bread sticks, tortillas, pizzas, etc..) Jam bread and baked gluten-free bread and cakes with yeast ... so it will be fun, it's called "365 Recipes for the camera!

Bread with oregano and olive

1 teaspoon dry yeast
400 g of flour (I used a specific h0 for bread flour otherwise 0)

1 teaspoon sugar 2 tablespoons oil ½ teaspoon
1 tablespoon salt
Table of oregano
50 g of chopped black olives
280 ml of water

Everything in the bread machine program with italian-bake (4h 30m)

Pepe The Prawn Stuffed Animal

of San Petronio

Yesterday
thumbed through an old book of Moroni Clerici and the second volume to be exact "Cooking School" in search of a recipe I came across and interesting than the mythical Spisni Romagna DOC and this bread-cake very special. Obviously
curiosity got the upper hand and I felt that ... .. Oh my goodness! Clementina as he always did his duty with a Mix until smooth and consistent and at the same time even if the photos made at night are not the best I think we can see the greed of this donut.
This is a great bread to serve as a snack, after dinner, a buffet or a cocktail. If you wish, with the same dough can be prepared also excellent sandwiches, giving different forms, in short, a good tasty dinner in many versions!

BREAD San \u200b\u200bPetronio

INGREDIENTS: 500 g flour 00

15 g of salt (a nice touch)

honey 1 teaspoon butter 1 cup cream
(2 tbsp approx) 250 g of milk

1 packet Dry Yeast mastrofornaio
ham or sliced \u200b\u200bcooked Parmesan cheese

My addition: the chunks of mozzarella cheese and

PROCEEDINGS
I put all the ingredients into the camera and I just started the program and I left the dough end of the program dough rise in the tube for an hour.
Then turn the dough on a lightly floured work surface and, again with the aid of a dusting of flour, spread it with your hands first and then pull it slightly with a rolling pin, you must obtain a disc of dough fairly thick.
Sprinkle the dough with the grated cheese, place then the slices of ham, and sprinkle again with the grain ( and in my case and the addition of mozzarella cheese). Roll the dough into a ring and close it, by bringing together the two ends.
Place the bread on a baking sheet radially round and affect the surface with some deep cuts (about 6 or 7) so that you can see the ham placed inside. Let the bread rise for another hour, then put the knobs of butter on the incisions made, sprinkle with Parmesan cheese and bake at 200 ° C for 20-25 minutes