Olive bread

0,5 glass canned black olives pitted

cold water

2 glass about flour
what kind of flour should I choose? we'll show

0,5 a teaspoon of sugar

1,5 teaspoon dry yeast

3/4 glass water at room temperature (20-24C)

1/4 teaspoon salt

vegetable oil for greasing the form

Drain with olives the liquid in which they were preserved, cut each olive in half and fill it with cold water so that it covers the olives. Leave the olives in water for 20-60 minutes to remove excess salt. Drain, drain olives.

Connect the vessel flour and sugar. Add the yeast, warm water and salt, stir the mass with a mixer, putting it at the minimum speed and using a special attachment for kneading the dough. Beat for 8-10 minutes, until the dough is smooth and elastic.

Pour batter in greased with a small amount of vegetable oil large capacity, cover the container with a damp towel and put in a warm place for the dough came. So it has increased in volume twice, it will take about 30 minutes. Add to the risen dough prepared dried olives. Stir the batter gently flexing his hands. Olives should be evenly distributed throughout the dough. Again cover the dough and leave for a further 30 minutes.

Place the dough on a lightly floured work surface and knead the dough into a tight, smooth ball. The stitches left on the dough after kneading, put down, cover the dough with a towel and leave on for 15 minutes.

For further formation of bread, drag in a square formation, fold it in half and well samipya edge. The resulting rectangle again fold in half, now narrow sides to each other, to get a square, and again samipya edges of the dough. Put the dough in a round container, the walls of which are floured, the seams of the dough should look in the bottom of the tank or to rest against her side inner surface. Cover the dough with a clean towel. Leave the dough for about an hour, so it still came up.

At this time, preheat the oven to 220C. Baking vystelit parchment paper. The risen dough is put into the shape of the seam down. Brush lightly moisten the surface of the test water. At the top make the knife a small cross-shaped incision. Bake the bread until brown, about 25-30 minutes. Cool the bread on the grill, then serve.