The bread with olives and mushrooms is amazingly good and aromatic. And the homemade bread is much healthier than the one bought from commerce.
500 g white flour
1 cube of yeast
1 teaspoon salt
1 teaspoon old
50 g of olives
50 g canned mushrooms
50 ml of oil
1 cup milk
30 ml of water
Method of preparation
Rub in a cup of yeast with a teaspoon of sugar until it is homogenized, then add three tablespoons of warm water and leave 5 minutes on one side.
In a large enough bowl mix flour, salt, oil, yeast mayonnaise and warm milk. Fry for about 10 minutes, then leave the dough to simmer.
Clean the olives and cut the small rounds. Also chop the slices of canned mushrooms and drain them well.
When the dough has doubled its volume, mix the mushrooms and olives in it and knead it once more. Let the dough rise for another 15-20 minutes. Divide it in two, give it the bread shape and place it in cozonac trays or in round shapes greased with a little oil.
Bake the trays in the hot oven to 180 degrees. Remove them when the bread has browned well. Cover the bread with a clean towel to soften the top shell slightly.
Tags Bread recipes Homemade bread