Bread with olives and paprika (bread maker)

[Important!]

Bread with olives and paprika (bread maker)

Category: Yeast bread

	Ingredients
Dry yeast	2 tsp
Wheat flour	600 g
Salt	1.5 tsp
Powdered milk	2 tbsp. spoons
Dry oregano	1.5 tbsp. spoons
Butter (I put olive oil. God himself ordered it in Italian bread ... And in general, I almost always pour olive oil in bread ...)	2 tbsp. spoons (about 30 g)
Water	350 ml
Olives or pitted olives (cut into halves)	20 pcs.
Canned Red Bell Peppers (Chopped into Strips)	3 tsp

Cooking method

• Well, everything is as usual in cooking. We fall asleep. BASIC program (on different HP) or BASIC BAKE RAIISIN (baked goods with raisins) at 253 Panas. Size - XL, crust - medium. Additives - by signal or into the dispenser.
• Important! Both olives and peppers should be very thoroughly dried with a paper towel before putting in the HP (or dispenser). (I generally got used to pulling them out of the brine in advance, so that they dry out and become harder. And the excess moisture is gone.)

Cooking program:

BASIC (on different HP) or BASIC BAKE RAIISIN (baked goods with raisins)

Note

Guys, bread for lovers of Italian taste in food ... It turns out very tasty bread. I cut it off in the Domashny Ochag magazine, I don’t remember when! He was specially given in advertising Panasonic 253, and with photos. I'll make a reservation right away that the bread in the photo was different from the original. Somehow they managed to bake it, that the crumb was white, and in it there were splashes of scarlet pepper and black olives. In real life, I have never been able to do this, since olives invariably grind during kneading, giving the bread a grayish tint. But it doesn't affect the taste.
It makes very good bread. Not for daily consumption, but for the occasion .... Super wine!

SIMILAR RECIPES

Bread with parmesan, dry herbs and bran (Olga Mikhailyuk)



Italian bread with onions and oregano with tomatoes (bread machine) (Alexandra)



Italian wheat bread (bread maker) (Lola)

[Bread with olives and dried Italian tomatoes]

I really liked the bread itself. And I decided to bake it without additives. I thought, what if it turns out to be the perfect main bread for daily consumption. Nope, it turned out not very tasty, unleavened bread. So so ... Well, IMHO, essno ...

And it’s also drop dead, if you’re not too lazy, to drive to the Azbuka Vkusa, go broke a little and buy loose dried Italian tomatoes (you need something - 50 g), and loose large olives (they are very hard and do not grind when kneading, in unlike canned ones ...)

In the recipe, respectively, we change the peppers for tomatoes, and canned olives for barrel olives ... It turns out well, very tasty Bread with olives and dried Italian tomatoes

A small addition to the last recipe: you can add oil from dried tomatoes (instead of olive oil). It is red in color and infused with tomatoes and herbs. It turns out very beautiful ...

and olives grind, even if put in a dispenser?

and if you replace them with olives, I wonder how it will turn out? otherwise I don’t like olives

[Zoichik]

Zoichik, no difference. The recipe says so: olives or olives. You can do both. You just need to find harder. I took Mister de Oliver. They turned out to be soft. You need to take something firmer.

However, I baked it in Hitachi, although the recipe is specifically for Panasonic 253. M. b. Does Panas knead in a special way? To be honest, I haven't tried it yet, although I'm going to ...

I cut and squeeze olives, or you can also cut them in half and dry them on a paper napkin, but still don't dry them completely.

but if you almost fry? After all, you can, for example, crumble them (so that there would be no water inside) and fry with or without oil? then they should reach the state of almost jerky, and maybe it will be better in the dough?

Try it, but it seems to me that I saw the wilted ones. True, I do not have such a problem, I do not feel that my bread with olives is moist, although I also add feta cheese.

Try it, but it seems to me that I saw a sluggish one. True, I do not have such a problem, I do not feel that my bread with olives is moist, although I also add feta cheese.

and how does the feta cheese behave in the dough? remains cubes? or will it dissipate? and what varieties and how much cheese do you use

The recipe for this bread is participating in the competition. You can see the recipe there called Greek style bread. The cheese spreads completely in the dough. She took both French and ordinary cheese, there is not any difference.

And no one tried to put olives in a dispenser? to prevent the machine from grinding them?

Have tried ..
And not just like that, but a little "dried" in the microwave. Grind, small pieces come across in the bread, but the crumb color is still grayish.

I baked a similar bread according to the recipe, the main white for Panasonic 255, but added 100 grams of olives to the dispenser, 1 tablespoon of oregano, 2 tbsp. tablespoons of sliced ​​cheese in a dispenser, 10 UAH of flour replaced with 10 UAH of rye bran (fried).
Oregano did not feel at all, the olives were ground into pieces, but I liked the bread in general, did not become wetter from the olives, airy and tasty.

Indeed, very tasty. Thanks for the recipe

I forgot to write that I took a fresh red pepper, cut it into cubes, and added fresh oregano. The scent was, I'll tell you ...

Guys, bread for lovers of Italian taste in food ... It turns out very tasty bread. I pruned it in the Domashny Ochag magazine, I don't remember when! He was specially given in advertising Panasonic 253, and with photos. I'll make a reservation right away that the bread in the photo was different from the original. Somehow they managed to bake it, that the crumb was white, and in it there were splashes of scarlet pepper and black olives. In real life, I have never been able to do this, because olives invariably grind during kneading, giving the bread a grayish tint. But it doesn't affect the taste.

The most interesting thing is that I did just that: the crumb is white with splashes of red pepper and olives. Delicious bread. Smeared with yolk on top and sprinkled with grated Parmesan O-B-b-E-D-E-N-I-E !! And the scent? non-transferable

The most interesting thing is that I did just that: the crumb is white with splashes of red pepper and olives. Delicious bread. Smeared with yolk on top and sprinkled with grated Parmesan O-B-b-E-D-E-N-I-E !! And the scent? non-transferable

Not for you alone, I baked this mother-in-law's bread on the weekend. Did not disappoint, did not hit her face in the mud White bread with splashes. Olives (pitted, rye for 4 sasti) and fresh sweet pepper (in large cubes) I throw through the dispenser, they dry for an hour before

Tell me, do you feel the TASTE of olives in the finished bread? Do you think that replacing red pepper with ground paprika will greatly affect the taste?

Olives are felt, but with them the crumb tastes sour. Paprika will not replace pepper.

If you want the olives-olives in the dough whole, and not ground, it means that you are waiting for manual kneading, and you can bake it both in cold cuts and in the oven.

I want to try this recipe, but I have a question. Can I take fresh peppers instead of canned red bell peppers?

Can! Only it will be bland. It is advisable to pre-marinate the pepper (salt, vinegar, sugar) and let it rest for about 20-30 minutes. Remove the pepper and dry with a napkin. Such a pepper will be tastier than a simple one.

Thanks a lot, I will definitely try