Olive Bread - Miele H 4640 User Instructions

Olive bread

Serves 12
450 g flour
2 sachets dried yeast
150 ml white wine
50 ml olive oil
100 g ham, finely diced
100 g pecorino cheese, grated
4 eggs
1 tsp dried marjoram
1/2-1 tsp salt
100 g chopped walnuts
100 g black olives, roughly chopped
Method:
1. Mix 250 g flour, yeast, wine and oil
and knead to a smooth dough. Set
aside to prove for one hour.
2. Combine the ham, cheese, eggs,
marjoram, salt, flour and walnuts, and
knead into the dough. Finally knead in
the olives.
3. Transfer the soft dough into a 32 cm
long loaf tin and place in a 50°C oven
for one hour to prove before baking.
National dishes / Greek
Use one of the following functions:
Automatic / National dishes / Greek /
Olive bread
or:
Fan plus
Temperature: 160-180°C
Shelf level: 1
Duration: 65-75 minutes
or:
Conventional
Temperature: 170-190°C
Shelf level: 1
Duration: 65-75 minutes
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