Olive bread
By VicentaLakin
Olive oil is made of fresh olive fruit that is cold and cold, and retains natural nutrients without heating or chemical treatment. Olive oil is considered to have been found so far to be the most suitable for human nutrition. However, because of the relatively high prices, ordinary people do not often use them。
Recipe Recommendations
- bread flour 175 grams
- milk powder 20 grams
- eggs one
- olive oil 25 grams
- white sugar 60 grams
- yeast powder 2.5 grams
- qingshui 120 grams
- salt 2 grams
- sweetening
- roast
- a day
- ordinary
Steps for Olive bread

1
Prepare old noodles: bread, yeast。
2
The yeast powder is evenly mixed with water, pours into bread powder, mixs evenly, covers the film, and ferments in the freezer for about 10 hours。
3
Materials for the main noodles: old noodles, olive oil, eggs (with a little bread skin), sugar, salt, milk powder, bread powder。
4
The pasta, bread, eggs, salt, sugar, milk powder were mixed together and smoothed。
5
Add olive oil, rub it on the face, rub the olive oil in its entirety, smooth it and expand it。
6
Cover the film, it's natural。
7
After three or four hours of gill hair, the noodle expands to a factor of two and removes the exhaust。
8
On average, they are divided into six small groups. Cover the shampoo for 10 minutes。
9
Take a crotch into an elliptical form。
10
Roll up along the long edge and vent at any time with a bubble。
11
It's a little bit shorter, if you like。
12
To ensure humidity, a bowl of hot water in the oven is required。
13
When the bread is released, the egg fluid is brushed, the oven is preheated at 180 degrees, the oven is preheated at 165 degrees, and after the preheated is completed, the bread is placed in the oven for 16 minutes, and when the surface is yellow, the dryer is removed。
14
Final. I spilled some sugar powder on the face of the bread。Olive bread Make Tips
Determine the amount of water to add based on the flour's water absorption. Ovens vary, so set the baking temperature according to the oven's characteristics. Check the dough frequently as it nears completion to prevent over-baking.