Potato – Olive – Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 10 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 packs dry yeast
- 200 g mashed potatoes powder
- 1 ¼ liters water, lukewarm
- 1 jar olives, green without stone
- 1 jar black olives without stone
- 1 glass dried tomato (s)
- olive oil
- Herbs, Italian dried (oregano, thyme, basil, etc.)
- Kernels, (sesame etc.)
- possibly hot peppers
Print Recipe
Pin Recipe Instructions
- Mix the first 6 ingredients with the electric mixer (dough hook). Place in the refrigerator overnight and cover.
- The next day, spread out on a baking sheet and spread the finely chopped olives and tomatoes (hot peppers if you like) on top or press them deep into the batter. Brush with olive oil, sprinkle with herbs and seeds.
- Bake at 200 degrees for 15 minutes and another 25 minutes at 175 degrees.
- Perfect bread for various dips that should not be missing at any party!
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