Onion Oregano and Olive Pate Bread


New bread recipes keep coming! :)
I must warn in advance that it has a strong onion taste which I like. But if you don't like onion taste it might not be the right one for you.

10g parsley leaves
1 tbsp fresh oregano
1 onion (quartered)
20g EVO
300g water
5g sugar
25g fresh yeast
600g flour
10 sugar
Black pepper
20g olive pate
25g sundried tomates (drained and chopped)
  • Chop parsley and oregano leaves for 7 seconds on Speed 7. Repeat if needed
  • Chop onion for 2 seconds on Speed 6. Repeat if needed
  • Clean down the sides of TM Bowl and add EVO. Cook for 3 minutes at 100ºC on Speed 1.
  • Add water and sugar. Warm for 1 minute at 37ºC on Speed 1
  • Add yeast mix for 4 seconds on Speed 4
  • Sift in flour. Add salt, pepper, olive pate, parsley-oregano and sun-dried tomatoes. Knead for 5 minutes. (it will have a soft texture)
  • Put it in a bowl, cover with plastic film and let it rise for 1 hour
  • After risen knead for a couple of minutes with your hands and add 1-2 tbsp of flour. (don't add too much. It will have a soft texture)
  • Cover 28-30 cm diameter tray with baking paper, place the dough and roll out by your hands due to your tray dimensions
  • Make small diagonal incisions on the top. Cover with a clean kitchen cloth and let it rise for 30 minutes. Start oven at 220ºC
  • Sprinkle with some flour
  • Bake in preheated oven at 220ºC for 10 minutes and then reduce the heat to 200ºC and cook for 20 minutes
  • Let it cool on the wire racks
Buon appetito

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