Mediterranean white bread
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
A basket of white bread, olives next to it, salad with tomatoes, peppers and feta, a few antipasti ...
That's holiday! If you feel like bringing a bit of Mediterranean flair into your home, then this bread is just right. It tastes wonderfully fluffy and has a wonderful Mediterranean aroma thanks to rosemary, thyme and oregano. The perfect treat to forget the everyday life around you for a moment!
Ingredients for
For the dough
650
g
wheat flour
30
g
yeast, fresh
1
Teaspoon(s)
sugar
420
ml
water, lukewarm
2
Tablespoon(s)
olive oil
1.5
Teaspoon(s)
salt
30
g
dried tomatoes, chopped
30
g
black olives, chopped
0.5
Teaspoon(s)
fresh rosemary, chopped
0.5
Teaspoon(s)
fresh thyme, chopped
0.5
Teaspoon(s)
fresh oregano, chopped
Preparation
Note
Our bread/cake recipes are/were usually developed for a special mould.
specific mould. If the recipe is to be baked in a different tin
mould, the recipe or the number of portions must be adapted accordingly.
20cm loaf tin corresponds to approx. 5 portions
25cm loaf tin corresponds to approx. 10 portions
30cm loaf tin corresponds to approx. 17 portions
Batzen tin corresponds to approx. 7 portions
Mini loaf tin corresponds to approx. 8 portions
The baking time may also need to be adjusted, but cannot be
but cannot be converted across the board. As a little help: When the bread/cake looks ready
either take a stick test or remove the bread carefully with a baking glove.
carefully remove the bread from the tin with a baking glove and tap the bottom of the loaf.
of the loaf. If it sounds hollow, the bread is most likely baked through.
Bake the bread
1
Dissolve the yeast with the sugar in a small amount of water and leave for 10 minutes.
2
Put the flour in a bowl and mix with the salt and spices. Add the yeast solution, the remaining water and the olive oil and knead all the ingredients into a smooth dough. Leave this covered in a warm place to rise for 45 minutes.
3
Add the olives and tomatoes to the dough and knead it again. Pour the dough into the tin and leave to rise for another 45 minutes until doubled in volume. Preheat the oven to 180°C top/bottom heat.
4
Bake the bread in the preheated oven for 50 minutes.
5
Tip: Place a bowl of water in the oven.
Ingredients for
For the dough
650
g
wheat flour
30
g
yeast, fresh
1
Teaspoon(s)
sugar
420
ml
water, lukewarm
2
Tablespoon(s)
olive oil
1.5
Teaspoon(s)
salt
30
g
dried tomatoes, chopped
30
g
black olives, chopped
0.5
Teaspoon(s)
fresh rosemary, chopped
0.5
Teaspoon(s)
fresh thyme, chopped
0.5
Teaspoon(s)
fresh oregano, chopped
