Pane intrecciato Olive & Cipolle
Bread bread and more bread, yesss please! Come on, lets make together this nice looking bread loaf with black olive patè and finely chopped onions!
Strong taste, soft, nice with a glass of good red wine.
Are you with me?!
This is how you can surprise your friends next time they are over for dinner!
INGREDIENTS
- 170ml of lukewarm milk
- 350g of bread flour
- 7g of active yeast
- 40ml of oil
- 1ts of sugar
- 2ts of salt
- 4 tbs of black olive patè
- 2 big onion, finely sliced and chopped
- 1 egg
METHOD
- Use your standing mixer with the kneading attachment
- Put the sugar and the yeast in, pour the lukewarm milk over the yeast and sugar
- With a fork, mix a little
- Now add the oil, salt, and flour
- Work all the ingredients together for a few minutes, untill you get a no-sticky dough.
- Place the dough into a greased bowl, cover with clingfilm
- Leave it to raise for 1 hour
- On a floured surface roll the dough out rather thin.
- Now spread the patè all over it and then sprinkle the chopped onion on top.
- See the picture below, it shows you how to gon about with this passage.
- Roll the dough and then cut in half: see photo!
- Now twist each piece from one edge till you get the other edge.
- Lay the stwisted dough on a baking sheet lined with parchement paper
- Brush the beaten egg on top
- Bake for 30 minutes.
- Let it cool down completely before having it.
Now, let’s see…. are you going to making it any time soon? Please let me know if you have liked it, I do know that not everyone likes black olives and onions, but it is whats gives to this bread its unique strong flavour!
Enjoy
