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Mediterranean chifle

Mediterranean chifle


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Sift the flour into the bread bowl. On the edge we put the salt, we make a hollow in the middle where we will put the liquefied yeast with 50 ml of warm water and sugar. Add the spices. We start kneading by adding warm water (300 ml) and after it has incorporated well, we pour the oil and knead for about 7-8 minutes.

We give the round shape of the dough and cut it deep with a cross-shaped knife. Grease the dough with olive oil. Cover with a napkin and let it rise in a warm place for 45 minutes, or until it almost doubles in volume. Break five pieces like a fistful of dough.

From each piece we will break a piece like a walnut from which we will make two strings that we will weave by twisting.

We will spread the remaining piece in a round shape, we will press the olives (divided enough to reach 5 buns) and we will gather it so that we press on the bag, taking care to press the edge so that the olives do not come out. We will place the braided cord in the middle. Grease them with milk (or olive oil as appropriate) and leave them to rise for about 25 minutes.

Preheat the oven to 220 degrees and bake for 15 minutes.

We leave them to cool and serve them with great pleasure (the greedy will definitely eat them hot), they have an irresistible aroma!

I also present the breakfast consisting of omelet with feta, smoked salmon, feta with olive oil and basil, Greek salad and tzatziki ... delicious!


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Comments:

  1. Paiton

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  2. Ryen

    All about one and so infinitely

  3. Bainbrydge

    Well done, a very good idea

  4. Somerville

    How can there be against the authority



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