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Recipe
Ingredients:
- 750g our
- 380ml water
- 50ml oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 package yeast
- 1 spoon dry rosemary
- 25g green or black olives
1 Puttheour,water,salt,sugar,oilandyeastinabowl.
2 Knead the dough with the kneading hooks for 60 seconds.
3 Put the bowl with the dough in the fridge for 60 minutes.
4 Cut the olives into small pieces.
5 Take the dough out of the fridge and add the rosemary and the
olives.
6 Insert the kneading hooks. Press the turbo button and mix the
added ingredients for 10 seconds.
7 Bake the Toscana bread in a baking tin at 180°C for approximately
30 minutes.
Note: This recipe is extremely heavy for your mixer. Let your mixer cool down
for 60 minutes after preparing this recipe.
ENGLISH 11
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