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Olive bread

Olive bread


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Put warm water with salt, sugar and yeast and mix well until the ingredients melt in the water, then start pouring flour in the rain little by little, stirring constantly.

When all the flour has been added and the crust has formed, gradually add a tablespoon of oil and knead well until well incorporated.

Let the crust grow for about 25-30 minutes, then spread well and place the sliced ​​olives on the whole sheet and roll like a cake.

We put it in shape, grease it with an egg white, let it rise for another 20-25 minutes and put it in the oven for 35-45 minutes


Ingredients Bun with onion and olives

  • 500 grams of regular bread flour (type 550 or 650)
  • 20 grams of fresh brewer's yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 50 grams of olives (weighed without seeds)
  • 1 small red onion (50-60 grams)
  • 100 ml. olive oil
  • 275 ml. of water
  • 1 teaspoon of vinegar
  • optional: a drop of thyme and dried rosemary, or whatever herbs you prefer
  • flour for sprinkling the work surface

Preparing Buns with onions and olives:

First of all, I must specify that if you want to prepare bread with only onions or only with olives, double the amount specified in the list above of that ingredient, eliminating the other.

This recipe requires some preliminary preparations, before moving on to the actual kneading. Weigh, then, the flour, put it in a large bowl and mix it with salt. Rub the yeast with 1 teaspoon of sugar until liquefied, add 3 tablespoons of warm water (at a maximum of 40 degrees Celsius, from the total amount of water) and pour into a hollow formed in the middle of the flour (picture 1). Until the yeast starts to bubble, proceed to the preparation of the additives (picture 2). Finely chop the onion in a hot pan, add 50 ml. of oil and chopped onion, sprinkling a pinch of salt from the beginning, to prevent the onion from burning (picture 3). As soon as the onion is lightly browned, without burning, pour it together with all the oil in the pan & # 8211 even all the oil, drain well & # 8211 in a bowl and let the olives cool, chop finely and cover. in an astron with the remaining oil (picture 4).

Once the yeast is activated, according to preference, small amounts of aromatic herbs can be added to the dough. I added 1 teaspoon of thyme and dried rosemary (picture 1). Warm water is mixed with vinegar and poured over the flour, mixing carefully by hand, depending on the qualities of the flour, you may need 1 tablespoon of water plus or minus (picture 2). Knead the dough until it comes off the hand and the walls of the bowl (picture 3). The dough should be just a stronger idea than a regular bread dough. If you want to prepare bread with both onions and olives, knead the dough into two equal parts (picture 4).

One of the halves of the dough is set aside and added to the bowl, on top of the remaining dough, one of the prepared additions, chopped onions or olives, along with the oil on them. (If it is prepared with a single flavor, add everything on top of the dough).

Knead firmly, at first the dough will seem stubborn not to receive the oil, it will feel slippery and seem to run out of hand (it is easier to prepare in the bread machine or robot), but because we have to win each time, we will overcome it in maximum 5 minutes of kneading, the dough will become smooth, non-sticky and with a texture and consistency similar to cake dough. Proceed identically for the other half and place the dough to rise in a bowl (separately, if both dishes are prepared).

The bowl with the dough is covered with food sheets or a wet napkin and placed in a warm place, away from current, until the dough doubles in volume. Then, the work surface is sprinkled with flour and the dough is turned over from the bowl, notice how it spreads in the crumbs, it is a sign that it has grown nicely and will have a wonderful texture.

Shape the dough into whatever shape you want, I formed oval buns that I cut in the middle, but you can give this dough a shape of bagel, round bread, croissants or whatever you want, but taking into account that larger breads need a longer baking time. However, you will choose to shape it, work firmly, without fear that something will happen to the dough if you press it. If the work surface is well floured, the soft dough will not stick and anyway you press it in this phase, it will grow back later.

The loaves (or loaves) are left to rise for another 20-25 minutes, covered with a damp napkin, in a warm place, during which time the oven is preheated to 210 degrees Celsius. In the cold oven (before turning it on), place a saucepan of hot water in the lowest position. The steam created will help form a thin, crispy crust.

When the oven reaches the required temperature, remove the pan with water and bake the breads. They will bake for 20-25 minutes, until they get a golden-red color and knocking on their bottom will sound empty.

As soon as they are removed from the oven, they are brushed on the surface with water, then they are left to cool, preferably on a grill (not placed directly on a compact surface).

A fluffy section for you and the only regret is that I couldn't attach the wonderful inviting perfume:


Combine the two types of flour, dry yeast and sprinkle with sea salt. After that, add warm water and olive oil. Mix the composition continuously, until smooth, then, towards the end, add the chopped olives, rosemary and lemon peel. Knead the dough obtained until you feel that it no longer sticks to your hands or the walls of the bowl. During the process, if you are not satisfied with the coca, you can add more water or flour. Cover the container with plastic wrap and let the dough rise for two hours. You can leave it even less, it is important to double its size.

After the dough has risen as you wish, give it the desired shape and place it in a tray that you have previously greased with oil and lined with flour or in which you placed baking paper. Using a knife, make a few cuts on the surface of the bread. Cover the tray with a towel, then leave the olive bread to rise a little.

Meanwhile, heat the oven to 220 degrees Celsius. When the bread looks the way you want it, put the tray in the oven and keep it at the temperature set above for 15 minutes, then reduce it to 175 degrees Celsius for 40 minutes, until it becomes slightly golden.

Take the tray out of the oven and leave it to cool, then take the bread with olives out of it, slice it and arrange it on a plate. To keep it fresh for a long time, wrap it in a clean towel and store it in a bag. For a harmonious meal, serve the cheese dish, vegetable platter and spicy sauce.

Bread with olives and rosemary it promises you a unique culinary experience. All you have to do is close your eyes and think that you are walking the streets of Greek cities.


Combine the two types of flour, dry yeast and sprinkle with sea salt. After that, add warm water and olive oil. Mix the composition continuously, until smooth, then, towards the end, add the chopped olives, rosemary and lemon peel. Knead the dough obtained until you feel that it no longer sticks to your hands or the walls of the bowl. During the process, if you are not satisfied with the coca, you can add more water or flour. Cover the container with plastic wrap and let the dough rise for two hours. You can leave it even less, it is important to double its size.

After the dough has risen as you wish, give it the desired shape and place it in a tray that you have previously greased with oil and lined with flour or in which you placed baking paper. Using a knife, make a few cuts on the surface of the bread. Cover the tray with a towel, then leave the olive bread to rise a little.

Meanwhile, heat the oven to 220 degrees Celsius. When the bread looks the way you want it, put the tray in the oven and keep it at the temperature set above for 15 minutes, then reduce it to 175 degrees Celsius for 40 minutes, until it becomes slightly golden.

Take the tray out of the oven and leave it to cool, then take the bread with olives out of it, slice it and arrange it on a plate. To keep it fresh for a long time, wrap it in a clean towel and store it in a bag. For a harmonious meal, serve the cheese dish, vegetable platter and spicy sauce.

Bread with olives and rosemary it promises you a unique culinary experience. All you have to do is close your eyes and think that you are walking the streets of Greek cities.


Ingredients for the focaccia recipe with olives and walnuts

Rating 5.0 from 24 reviews

  • 1 kg of flour
  • 700 ml of warm water
  • 150 g pitted olives
  • 100 g of walnut kernels
  • 7 g of dry yeast or 25 g of fresh yeast
  • 100 ml of olive oil
  • 1 teaspoon salt

How do we make focaccia with olives and nuts?

You can read the written recipe further or go directly to the video recipe.

Focaccia video recipe

In the middle of the flour we make a crater and pour the dry yeast. Stir a little.

Pour water and 50 ml of oil. We also add a teaspoon of salt.

Mix the dough, we can add a little oil on the edge, if necessary.

It will result in a sticky dough, that's how it should turn out. It can also be kneaded on the robot.

Cover the bowl in which we kneaded the dough with cling film.

I used an elastic cover, you can see in the video recipe, very practical. The dough should be left to rise for an hour, during which time it should double in volume.

We prepare the baking tray, we cover it with baking paper. Add a little oil on the paper, spread it very well on its entire surface.

Grease your hands with oil, then pour the dough into the pan. We stretch it nicely, then we make small depressions with our fingers, this is the specific model for focaccia.

Presentation and serving for Focaccia with olives and nuts

Focaccia is cut into square or rectangular pieces, which are placed on a plate or in the bread basket. It is delicious as a snack or instead of bread.

It can be cut in half and filled with cheese, vegetables, dishes, cold steak and can be a delicious sandwich.

And in the end, we have a nice surprise & # 128578

CONTEST!

Our friends from Epack offer us 2 generous baskets, just like the one in the picture. And better can be seen in the video recipe & # 128578

What you need to do to be able to enter the draw:

  1. Like the page Have fun with Gina Bradea & ndash here.
  2. Distribute the article on your page, publicly (we will check).
  3. Leave us a comment below, telling us which recipes you can use Epack products for. E.g:

-Homemade bread in a bag, Gina Bradea recipe

-Chicken steak in the bag, recipe Gina Bradea

-fursecuri lintzer, recipe Gina Bradea

-sweet cake, recipe Gina Bradea

-I & # 537lere cookies, Gina Bradea recipe

-sarmale Gina Bradea

- Gina Bradea meatball soup

-carbonara paste, recipe Gina Bradea

-biscuit salami, Gina Bradea recipe

-belly soup, recipe Gina Bradea

-radautean soup, recipe Gina Bradea

Only the comments left here, on the blog, but also on the fb pages Good appetite with Gina Bradea and Recipes with Gina Bradea will be taken into account. Other comments, from groups, will not be taken into account.

Duration of the contest

The contest starts today, November 28, 2019 and ends on May 5, 12. 2019.

Anyone over the age of 18 can participate in this contest.

The prizes will be sent only on the Romanian territory. Payment of the value of the prizes is not accepted.

The winners will be drawn through Random.org and will be announced on 6.12. 2019.

Only the winners will give us the full address, here, in a private message, which will not be made public.

This contest is not a commercial business and is not intended for children and minors. Anyone over the age of 18 can participate in this contest, even if they do not live in Romania.

Nothing in this contest constitutes an offer to buy or sell products or services in any jurisdiction.

Confidentiality and data protection agreement

Your personal data will be processed exclusively for the public archive of the contest published and maintained on the site but also for the purpose of sending prizes to the designated winners.

By submitting to the contest, you acknowledge that you have read and understood the contest terms and contest rules and that you agree with them.

Nr. Crt.Name and surname
1Tautu Simona
2Liliane
3Oana Min
4Maryalsamman
5Niorba Maria
6Carmen
7Vegh Dalmina
8Mariana Grall
9Doina Hojda
10Liana
11Naftan Tudorita
12Anda Gabriela Moc
13Nicoleta Madalina Zaharia
14Mihaela
15Alecu Carmen
16Lavinia Maria Pites
17Carp Madalina
18EIA
19Mihaela
20Lucaci Monica Emilia
21Aurica Nicu
22Cojocariu Ramona
23Margot
24Zamfir Maria Larisa
25Apetrei Alexandra
26Mihaela Radu
27Andreea Coroama
28GABRIEL
29Shepherd Nicoleta
30Paraschiv Monica Oana
31Gardener Ionela
32Elena
33Hip
34Camellia
35Iancu Marinela
36Florica Bleji
37Radmila
38Burcea Doina
39Madalina
40Carmen Pozderie
41Lucia Manea
42Paule
43Ancuta
44Nicolici Csenia
45Stanciu Simona
46Chiriac Mirabela
47Grigore
48Bujoreanu
49Monica
50Raluca Marin
51Sava Manuela Maria
52Lidia Chirila
53Rada Adriana
54Hurmuz Alina
55Goodbye
56Elena Cioran
57Dragomir Denisa
58Florentina Tudosie
59Mihaela Ciortan
60Simona Banica
61Tudorita Sandoi
62Eugenia Dumitriu
63Motroceanu
64Cir Veronica
65Vulture Gigi
66Ina-Otilia
67Mihis Adela
68Mustafa Eryn
69Maria Gabriela Sandu
70Filiz Mustafa
71Rocsana Maria
72Andrea Zeces
73Arabagiu Claudia
74play the doina
75Yateko
76Moldoveanu Dumitra
77Alexandra Popa
78Marian
79Ungureanu Gabriela
80Mariana Costea
81Trinc Carmen
82Rus Cristina
83Dada Mihaela
84Omer Filiz
85Dorobantu Alina-Elena
86Onea Anisoara
87Angela Soponar
88Grigore Monica
89Botnaru Carmen-Violeta
90Giurgefca
91See Adriana
92Cristin
93My Mary
94Office Eniko
95Delia Moraru
96Rodica Doca
97Daniela Ionelia Musca
98Elisabeta Mateas
99Maria Todirascu
100Duta Silvia
101Mariana Bulgariu
102Raileanu Liliana
103Mioara Draganoiu
104Mariana Nemtuc
105Doina Zaharia
106Lenu & # 539a Ispas
107Catherine-Elena Pupu
108Stefana Stoica
109Elena Lumini & # 539a
110Marilena Stefan
111Ana-Maria Stanescu
112Dumitrescu Carmen
113Dana Malinas
114Cristina Adel
115Beatrice Vasilache
116Tamas Daniela
117Liliana Elena Jighira
118Sonia Toma
119Tereza Vasile
120Marinescu Bety
121Camelia Suciu
122Silvia Drugu
123Rodica Alexandru
124Carmen Cita
125Elena Lazar
126Dora Lazar Roman
127Carmen Gabriela Belbea Mitroaica
128Notinaru & # 350tefana
129Marioara Gamulea
130Luminita Cojocaru
131Elena Coteanu
132Birdahan Doinita-Ovidiu
133Badea Marcela Stancu
134Otilia Serbu
135Sonia Harpa
136Petruta Radu
137Lily Ichim
138Cristina Daniela Apetrei
139Marioara Marin
140Mioara Sandoiu
141Vioo Rozalia
142Iuliana Rusu
143Didina Safir
144Petrina Avramoiu
145Adriana Ghiba
146Catherine the Apostle
147Vacarus Florentina
148Lina Ciobanasu
149Doina Fuior
150Zoubida Lafnoune
151Sofia Vlad
152Dan Danut
153Alexandrina Simion
154Camelia Bacosca
155Elena Costel Goian
156Angela Filip
157Tudor Oana
158Iuliana Iulia
159Diac Marinela Vera
160Violeta Pascu
161Daniela Despa
162Gina Suceava
163Chirilamaria Chirila
164Ionela Rotaru
165Maricica Cojocaru
166Ana Bulat & # 259
167Carmen Vilcu
168Stefanescu Mirela
169Mona Lucaci
170Eleonora Hudrea
171Angi Coita
172Maftei Simonela Mariana
173Raluca Horvat
174Doina Iliescu
175Hajnal Magyari
176Elena Oarna
177 Ella Ella Motroceanu
178Perghel Mirela Alesia
179Andreea Geogea
180Livica Drujescu
181Viorica Anton
182Trandafira Dascaliuc
183Ana Lungu
184Gica Petrescu
185Natalia Achim
186Cristina Eana
187Mihaela Ene
188Velisa Sefac
189Anisoara Cososchi
190Ana Dicu
191Ghr Aurica
192Elena Enache
193Rodi Bogdan
194Vari Sanda
195Luluta Suciu
196Dana Stroe
197Paula Aur & acirctei
198Mariana Tarziu
199Ana Kepp
200Dana Zamfir
201Tantica Atanasiu
202Aneta Costache
203Marineta Judele
204Nicoleta Maricica
205Angela Eparu
206Anisoara Gheorghiu
207Ileana Mandoiu
208Negura Marioara
209Tatiana Tenea
210Anghelusa Nistor
211Simona Elena Istrate
212Stan Elena
213Mary Barbuta
214Dory Dorina
215Carmen Leahu
216Carmen Birjoveanu
217Georgiana Tanase
218R & # 259ducan Giurgevca
219Mirela Raicu
220Ileana Vida
221Rodica Ionescu
222Simona Bunea Vladareanu

Following the draw, the winners are:

We also have pictures of the happy winners of such generous baskets & # 128578


Simple homemade bread with olive oil

I kept telling you I don't know how to make dough. But since with the Kitchen Aid I won at the Schar contest and with my first real bread, that is, black bread with beer and black bread, I feel that a new world has spread before me and I am very interested in discovering it.

So far, I've come to the conclusion that & # 8220; I know I don & # 39; t know anything. I kept looking for sophisticated recipes, with cuts, shapes, colors or additions that ignited my imagination. But most of them were made with mayo, not yeast and leavened in banners that give the bread a wonderful shape. I don't have Maia and I don't dare to raise it from scratch yet. I don't even have banners, but I'm starting to dream about them. Other breads I came across on the internet required wrapping techniques or & # 8220shaping & # 8221 that I didn't even know existed. So I stopped looking and decided to start, though. I mean with plain, white bread this time.

In my naivety I started to make bread from a kilo of flour, thinking that it will come out only a little bigger than the one with beer made from 500 g and which, for goodness sake, seemed a bit small. Today, when I took it out of the oven, it was huge, it was as big as the stove tray! My husband was scared when he saw her, he said we would give bread to all the neighbors in the block. If we kept driving them crazy with the smell, at least let's do a good deed. I halved it with my parents, and the part that remained with us I don't even know when it ended. But with butter, or with jam, or empty, or the package from work & # 8230s went fast!


Ingredients for the focaccia recipe with olives and walnuts

Rating 5.0 from 24 reviews

  • 1 kg of flour
  • 700 ml of warm water
  • 150 g pitted olives
  • 100 g of walnut kernels
  • 7 g of dry yeast or 25 g of fresh yeast
  • 100 ml of olive oil
  • 1 teaspoon salt

How do we prepare focaccia with olives and nuts?

You can read further the written recipe or go directly to the video recipe.

Focaccia video recipe

In the middle of the flour we make a crater and pour the dry yeast. Stir a little.

Pour water and 50 ml of oil. We also add a teaspoon of salt.

Mix the dough, we can add a little oil on the edge, if necessary.

A sticky dough will result, that's how it should turn out. It can also be kneaded on the robot.

Cover the bowl in which we kneaded the dough with cling film.

I used an elastic cover, you can see in the video recipe, very practical. The dough should be left to rise for an hour, during which time it should double in volume.

We prepare the baking tray, we cover it with baking paper. Add a little oil on the paper, spread it very well on its entire surface.

Grease your hands with oil, then pour the dough into the pan. We stretch it nicely, then we make small depressions with our fingers, this is the specific model for focaccia.

Presentation and serving for Focaccia with olives and nuts

Focaccia is cut into square or rectangular pieces, which are placed on a plate or in the bread basket. It is delicious as a snack or instead of bread.

It can be cut in half and filled with cheese, vegetables, dishes, cold steak and can be a delicious sandwich.

And in the end, we have a nice surprise & # 128578

CONTEST!

Our friends from Epack offer us 2 generous baskets, just like the one in the picture. And better can be seen in the video recipe & # 128578

What you need to do to be able to enter the draw:

  1. Like the page Have fun with Gina Bradea & ndash here.
  2. Distribute the article on your page, publicly (we will check).
  3. Leave us a comment below, telling us which recipes you can use Epack products for. E.g:

-Homemade bread in a bag, Gina Bradea recipe

-Chicken steak in the bag, recipe Gina Bradea

-fursecuri lintzer, recipe Gina Bradea

-sweet cake, recipe Gina Bradea

-I & # 537lere cookies, Gina Bradea recipe

-sarmale Gina Bradea

- Gina Bradea meatball soup

-carbonara paste, recipe Gina Bradea

-biscuit salami, Gina Bradea recipe

-belly soup, recipe Gina Bradea

-radautean soup, recipe Gina Bradea

Only the comments left here, on the blog, but also on the fb pages Good appetite with Gina Bradea and Recipes with Gina Bradea will be taken into account. Other comments, from groups, will not be taken into account.

Duration of the contest

The contest starts today, November 28, 2019 and ends on May 5, 12. 2019.

Anyone over the age of 18 can participate in this contest.

The prizes will be sent only on the Romanian territory. Payment of the value of the prizes is not accepted.

The winners will be drawn through Random.org and will be announced on 6.12. 2019.

Only the winners will give us the full address, here, in a private message, which will not be made public.

This contest is not a commercial business and is not intended for children and minors. Anyone over the age of 18 can participate in this contest, even if they do not live in Romania.

Nothing in this contest constitutes an offer to buy or sell products or services in any jurisdiction.

Confidentiality and data protection agreement

Your personal data will be processed exclusively for the public archive of the contest published and maintained on the site but also for the purpose of sending prizes to the designated winners.

By submitting to the contest, you acknowledge that you have read and understood the contest terms and contest rules and that you agree with them.

Nr. Crt.Name and surname
1Tautu Simona
2Liliane
3Oana Min
4Maryalsamman
5Niorba Maria
6Carmen
7Vegh Dalmina
8Mariana Grall
9Doina Hojda
10Liana
11Naftan Tudorita
12Anda Gabriela Moc
13Nicoleta Madalina Zaharia
14Mihaela
15Alecu Carmen
16Lavinia Maria Pites
17Carp Madalina
18EIA
19Mihaela
20Lucaci Monica Emilia
21Aurica Nicu
22Cojocariu Ramona
23Margot
24Zamfir Maria Larisa
25Apetrei Alexandra
26Mihaela Radu
27Andreea Coroama
28GABRIEL
29Shepherd Nicoleta
30Paraschiv Monica Oana
31Gardener Ionela
32Elena
33Hip
34Camellia
35Iancu Marinela
36Florica Bleji
37Radmila
38Burcea Doina
39Madalina
40Carmen Pozderie
41Lucia Manea
42Paule
43Ancuta
44Nicolici Csenia
45Stanciu Simona
46Chiriac Mirabela
47Grigore
48Bujoreanu
49Monica
50Raluca Marin
51Sava Manuela Maria
52Lidia Chirila
53Rada Adriana
54Hurmuz Alina
55Goodbye
56Elena Cioran
57Dragomir Denisa
58Florentina Tudosie
59Mihaela Ciortan
60Simona Banica
61Tudorita Sandoi
62Eugenia Dumitriu
63Motroceanu
64Cir Veronica
65Vulture Gigi
66Ina-Otilia
67Mihis Adela
68Mustafa Eryn
69Maria Gabriela Sandu
70Filiz Mustafa
71Rocsana Maria
72Andrea Zeces
73Arabagiu Claudia
74play the doina
75Yateko
76Moldoveanu Dumitra
77Alexandra Popa
78Marian
79Ungureanu Gabriela
80Mariana Costea
81Trinc Carmen
82Rus Cristina
83Dada Mihaela
84Omer Filiz
85Dorobantu Alina-Elena
86Onea Anisoara
87Angela Soponar
88Grigore Monica
89Botnaru Carmen-Violeta
90Giurgefca
91See Adriana
92Cristin
93My Mary
94Office Eniko
95Delia Moraru
96Rodica Doca
97Daniela Ionelia Musca
98Elisabeta Mateas
99Maria Todirascu
100Duta Silvia
101Mariana Bulgariu
102Raileanu Liliana
103Mioara Draganoiu
104Mariana Nemtuc
105Doina Zaharia
106Lenu & # 539a Ispas
107Catherine-Elena Pupu
108Stefana Stoica
109Elena Lumini & # 539a
110Marilena Stefan
111Ana-Maria Stanescu
112Dumitrescu Carmen
113Dana Malinas
114Cristina Adel
115Beatrice Vasilache
116Tamas Daniela
117Liliana Elena Jighira
118Sonia Toma
119Tereza Vasile
120Marinescu Bety
121Camelia Suciu
122Silvia Drugu
123Rodica Alexandru
124Carmen Cita
125Elena Lazar
126Dora Lazar Roman
127Carmen Gabriela Belbea Mitroaica
128Notinaru & # 350tefana
129Marioara Gamulea
130Luminita Cojocaru
131Elena Coteanu
132Birdahan Doinita-Ovidiu
133Badea Marcela Stancu
134Otilia Serbu
135Sonia Harpa
136Petruta Radu
137Lily Ichim
138Cristina Daniela Apetrei
139Marioara Marin
140Mioara Sandoiu
141Vioo Rozalia
142Iuliana Rusu
143Didina Safir
144Petrina Avramoiu
145Adriana Ghiba
146Catherine the Apostle
147Vacarus Florentina
148Lina Ciobanasu
149Doina Fuior
150Zoubida Lafnoune
151Sofia Vlad
152Dan Danut
153Alexandrina Simion
154Camelia Bacosca
155Elena Costel Goian
156Angela Filip
157Tudor Oana
158Iuliana Iulia
159Diac Marinela Vera
160Violeta Pascu
161Daniela Despa
162Gina Suceava
163Chirilamaria Chirila
164Ionela Rotaru
165Maricica Cojocaru
166Ana Bulat & # 259
167Carmen Vilcu
168Stefanescu Mirela
169Mona Lucaci
170Eleonora Hudrea
171Angi Coita
172Maftei Simonela Mariana
173Raluca Horvat
174Doina Iliescu
175Hajnal Magyari
176Elena Oarna
177 Ella Ella Motroceanu
178Perghel Mirela Alesia
179Andreea Geogea
180Livica Drujescu
181Viorica Anton
182Trandafira Dascaliuc
183Ana Lungu
184Gica Petrescu
185Natalia Achim
186Cristina Eana
187Mihaela Ene
188Velisa Sefac
189Anisoara Cososchi
190Ana Dicu
191Ghr Aurica
192Elena Enache
193Rodi Bogdan
194Vari Sanda
195Luluta Suciu
196Dana Stroe
197Paula Aur & acirctei
198Mariana Tarziu
199Ana Kepp
200Dana Zamfir
201Tantica Atanasiu
202Aneta Costache
203Marineta Judele
204Nicoleta Maricica
205Angela Eparu
206Anisoara Gheorghiu
207Ileana Mandoiu
208Negura Marioara
209Tatiana Tenea
210Anghelusa Nistor
211Simona Elena Istrate
212Stan Elena
213Mary Barbuta
214Dory Dorina
215Carmen Leahu
216Carmen Birjoveanu
217Georgiana Tanase
218R & # 259ducan Giurgevca
219Mirela Raicu
220Ileana Vida
221Rodica Ionescu
222Simona Bunea Vladareanu

Following the draw, the winners are:

We also have pictures of the happy winners of such generous baskets & # 128578


Fluffy bread with olives

I'm not saying we could get bored of homemade bread, the smell that fills your kitchen when you take it out of the oven, or the first slice of fresh, warm bread. However, we can vary the ingredients we use, in addition to the classic ones we can put onion , olives, potatoes or cereals . The bread comes out very good and simple, but by adding something extra, it takes on flavor and is tastier.
I combine several types of flour, but if you don't have them at hand you can also add the classic white flour. I use black flour very often because it has more benefits and is healthier than white flour, and lentil flour is more protein.

INGREDIENT:

  • 180 g white flour
  • 170 g of black flour
  • 70 g of lentil flour
  • 30 g of bran
  • 270 ml of water
  • 10 g of fresh yeast
  • 3 tablespoons olive oil
  • 200 g olives
  • Flaxseed
  • Sunflower seeds
  • Chia seeds
  • Oregano, salt

METHOD OF PREPARATION:


1. Put the yeast with a grated teaspoon of sugar and 100 ml of lukewarm (not hot) water in a bowl, mix until the sugar is completely dissolved, put 2 tablespoons of flour on top and mix again. Cover the bowl and put it in a warm place for 15-20 minutes. After this time the yeast should be a little raised, if it does not grow, the dough will not grow either and it usually means that the yeast is not good.
2. Mix separately the white flour with the black flour, lentil flour and bran, with oregano, seeds and salt. Add the yeast (after it has been activated), the remaining 170 ml of lukewarm water, little by little, the olive oil and knead. Add the sliced ​​olives and continue to fertilize until well mixed. Cover the bowl and put it in a warm place for 1 hour, or until it doubles in volume.


3. After it has risen, place the dough on the worktop, preceded by flour and add it, bringing the parts in the middle several times, until a round ball of dough is formed. Transfer the rounded dough (with the edges gathered down) in the baking tray, lined with baking paper, cut it on top 2-3 times with a very sharp knife, cover it and leave it for another 30 minutes.
* Try to make the ball of dough as round as possible because it will rise and widen on the sides.


We also turn on the oven at 230 g.
4. After it has risen, put the tray in the oven on the first lower shelf, for 10 minutes at 230 g, then put the oven at 200 g and leave them for another 15 minutes. Separately I put in the oven a water-resistant dish, which will make the bread fluffy and tender. Watch the bread and if you notice that it browns too much, you can cover it with baking paper. When it is ready, take the bread out of the oven, grease it with water on top so that it does not harden and let it cool.


OLIVE BREAD as at the monastery - recipe from Mount Athos

This recipe is part of the kitchen of Mount Athos and it's called Eleopsomo (bread with olives). It is not prepared with yeast or oil. It contains instead a special ingredient: olives.

Is a economical bread, easy to prepare, tasty and filling. It can be a convenient choice for any of us.

The recipe is as simple as possible, as it does not require kneading or leavening time. Simply mix the ingredients and place the dough in the trays and bake.

Greek monks in the Holy Mountain have many other unique bread recipes - with dried fruit or greens.

Olive bread from Mount Athos

• 1 kg of flour
• 2 ½ glasses of orange juice
• 2 ½ cups of water
• 2 sachets of baking powder
• 1 teaspoon of baking soda
• salt to taste (approx. 1 teaspoon)
• 1 plate with black olives

It is preferable to use wholemeal flour, or 500 g of white flour and 500 g of wholemeal or black flour. Another option would be to use wheat and / or oat bran (70% white flour and 30% bran).

Wash the olives if they are very salty or sour. Remove the seeds and cut them into 4-5 pieces or slices.

Put the flour in a large bowl. Mix it with baking powder and baking soda with a little lemon juice (or vinegar).

Add water, orange juice and pieces of olives and mix with a wooden spoon. Then start kneading until smooth.

Shape the dough obtained into the desired shapes (round, rectangular).

Bake the bread in the preheated oven at 200 degrees Celsius for one hour.

Source: Monastiriaka.gr, Οναστηριακές Ψωμί: https://www.monastiriaka.gr/liopsomo-n-167.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Baking homemade bread with olives in the pot

I took a cast iron pot but you can also use a Roman or Jena type glass dish with suitable lids. The pot should be between 5-7 L. I applied the baking technique from Hungarian bread & # 8211 Urban Flavors technique (plagiarists' opinion!). This special technique consists in pouring 100 ml of hot water into the pot followed by placing the bread with baking paper over this layer of water.

So I turned the banetton bread over on a baking sheet.

I moved the bread with the baking paper to the pot in which I put the 100 ml of water. The pot is cold at room temperature. I cut the ends of the paper so that it does not exceed the edge of the shape. I closed it with the lid provided and left the bread to rise for about 30 minutes. During this time I heated the oven to 250 ° C (maximum for gas).

A few seconds before baking, I lifted the lid of the pot and cut the bread long (somewhere on the side) using a very sharp blade or knife. I put the lid back on and put the pot with this olive bread in the oven for 25 minutes at 250 ° C function up + down + ventilation (maximum level in gas ovens).

Then I removed the lid, reduced the temperature to 190 ° C and baked the bread for another 10 minutes without the lid. That's what it looked like when I removed the lid. It still needs to brown.

A well-baked bread is tested as follows: grab it with your left hand protected by a thick glove or a kitchen towel and tap it lightly on the bottom with the fingers of your right hand. If it sounds empty, it means that it is cooked, if it sounds clogged, it means that it needs a few more minutes to bake.

Serve bread with black or green olives

When the bread was nicely browned, I took it out of the pot directly on a wire rack. It needs cooling and ventilation time. Until the bread cools completely, it does NOT COVER, DO NOT PUT IN THE BAG and in no case does it tear or shatter into pieces because the whole structure of the core is destroyed.

Only after complete cooling did I slice this wonderful olive bread. Of course, it is good to use a serrated knife to cut bread. Pâinea asta faină nu face firimituri!

Priviți ce textură faină au feliile și cât de apetisantă este această pâine cu măsline! Miezul se topește în gură iar coaja este crocantă și subțire. Pâinea este pufoasă și are o aromă discretă de măsline.

Poate fi consumată unsă cu unt sau stropită cu un pic de ulei de măsline extravirgin și presărată cu puțină sare grunjoasă. Merge bine cu o salată de roșii cu usturoi și busuioc – see here.

Sau cu o salată grecească cu brânză – see here.

Cred că v-am făcut poftă cu această minunată pâine cu măsline și că vețu testa această rețetă cu foarte puțină drojdie!


Focaccia cu ulei de măsline și rozmarin – rețetă simplă

Focaccia cu ulei de măsline și rozmarin – rețetă simplă explicată pas cu pas. Cum se face un aluat de focaccia și cum se modelează pentru copt, află totul din rețeta simplă și detaliată de mai jos!

Focaccia este unul dintre tipurile de pâine care ne plac foarte mult, în familia mea. Mai ales mie, pentru că am o mare pasiune pentru coajă iar miezul mă atrage mult mai puțin. Ador coaja rumenă-aurie, sărată, cu gust delicios de ulei de măsline a acestei pâini plate, de origine foarte, foarte veche. Miezul e pufos și parfumat și, până la urmă, e chiar o pâine ușor de făcut. La fel de ușor este și de porționat, ceea ce o face ideală pentru diverse canape-uri și sandwich-uri, mai ales pentru bufetele de aperitive.

ALTE REȚETE DE PÂINE DE CASĂ

Așa cum deja știți sau măcar bănuiți, această focaccia are origini italiene, mai precis romane sau chiar etrusce, după unele surse. În Roma antică, panis focacius era denumirea unui sortiment de pâine plată, coaptă direct pe vatră. În zilele noastre, rețeta a evoluat, se coace în cuptor și o întâlnim sub zeci de variante, dintre care cea cu ulei de măsline și rozmarin este, probabil, cea mai cunoscută.


Video: Olive - Youre Not Alone Video