Breads

Bread with black olives without bread maker

2
8
- 350 Grams of flour
- 10 grams of instant yeast (1 sachet)
- 20cl of lukewarm water
- 1 pinch salt
- 2 tbsp olive oil
- 100 grams of black olives stoned
1st step: In a bowl, pour the flour and salt, mix. Performing a small wells and have the instant yeast. Add lukewarm water on the yeast and mix with your fingertips in order to dissolve the latter. Then add the olive oil and knead at length to in order to have a homogeneous dough and elastic. Let stand at room temperature. 2nd step: During this time, cut the black olives. Add them to the dough and mix in order to divide. Have the dough on a sheet of baking paper and cover it with a clean cloth and lightly moistened. Leave the dough inflate during approximately 2 hours in a warm place. You can leave the dough to rest next to a radiator or in a preheated oven at 40°C in leaving the door open. 3rd step: Preheat the oven to 220OC. Retrieve the dough inflated and shape it according to the form of bread that you want to achieve. Shearing slightly the top of your dough with a light blow of knife. Brush the top of the bread with a little bit of olive oil. Finalization: Bake for 40 minutes at 220°C. Check constantly cooking.
Nutritions

Calories
251

Sodium
139mg
5% DV

Fat
6g
10% DV

Protein
6g
12% DV

Carbs
45g
15% DV

Fiber
7g
30% DV

Mezcal Negroni

2475

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV