Buon giorno a tutti! Mi scuso per la latitanza di questi giorni ma, come potete ben immaginare, gli impegni universitari si fanno sempre più pressanti ed il tempo libero a disposizione diminisce sempre più.
However little bit of time to cook delicious I always try to cut it, so here's what I propose: the bread with green olives Anna Moroni.
I copied the recipe from Sara always good, but not having home-Gaeta olives, I ptato for more traditional olive green shell.
The result was surprising: a soft bread, soft, fragrant and delicious: try!
Ingredients (for about 6-7 rolls): 500 g of flour "00";
200 g of olives (I used 150 g, they seemed more than enough);
200 ml of milk;
100 ml of warm water ;
30 ml of oil
15 g of salt
20 g sugar;
1 cube of yeast cool.
make the fountain with 500 g of flour and posizionetevi within all the ingredients: olives, milk, salt, sugar, oil and water in which you have been careful to leaven the cliffs.
Mix, first in a large bowl, then move on a work surface and knead for 5-10 minutes.
Place the dough to rise for about 1 hour in a fairly warm sgonfiatela and form into rolls. Grease the pan and place rolls on it quite apart from each other, then let them rest for about half an hour.
Bake in oven at 2OO ° C for about 20 minutes.
Bon appetit!
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