Olive bread on wine (bread maker)

Category: Yeast bread

Ingredients
Flour	250 g
Dry yeast (I took 2 tsp Saf-moment)	10 g
White wine	150 ml
Olive oil	50 ml
Ham, finely chopped (I have cervelat)	100 g
Sheep cheese grated (I got feta)	100 g
Egg	4 things.
Marjoram leaves (I took oregano)	1 tsp
Salt	1 tsp
Walnuts	100 g
Black olives, coarsely chopped	100 g

Cooking method

Initially, the recipe was intended for the oven, but I did everything in HP Panasonic 255. The text is original, my changes are in brackets.
Preparation:
1. Knead flour, yeast, wine and olive oil into a smooth, plastic dough and set aside for 60 minutes. (I kneaded everything on the "Pizza" mode, and in fact, I got a rather plastic bun. After kneading, I turned off the "Pizza" mode, and set the "Basic with additives" mode, because there is temperature equalization at first, which was on hand).
2. Mix ham, cheese, eggs, marjoram, salt and walnuts and knead the mixture into the dough. Finally, knead the olives. (I just left everything except olives - they were in the dispenser, in a bucket, right on the bun. minutes, as ordered)
3. Put the heavily softened dough in a rectangular shape (length 32 cm), leave to rise for about 60 minutes at temp. 50 degrees, then bake.
During the batch, the fun began. I sin on feta, because there is quite a lot of moisture in it, sheep cheese might have given a different result ... well, in general, it turned out to be a slurry ... I do not know what the original meant by a very softened dough, but probably not that. So I added another 150 gr. flour, the dough became like a bun :) although it is more vague and liquid than usual.
Here's the result:

Note

Recipe from the book "Cooking and enjoying with Miele".
I don't like untested multicomponent recipes, but everything grew together - the right ingredients were at hand, and they had to be put into action.
It was so interesting what was inside, and I pounced on the still uncooled bread with a knife. The color turned out to be a little gray due to the ground olives (I put a little of them, I was tired of knocking out the bones from the olives).
The taste is fantastic, this is certainly not bread for every day, but with wine and some neutral cheese, like Philadelphia, it is simply delicious. The crust is tender, thin, barely perceptible aroma of wine (which during life was not so hot, but behaved in bread with dignity), pieces of nuts, I think my husband and I, despite the late hour, hamster on both cheeks.
Next time I'll take sheep's cheese, but I won't cut the olives at all, maybe they will be chopped into larger pieces.

Bon Appetit!

Renata

An interesting recipe! Immediately on fire to bake - I really love everything related to olives!
Can you please tell me if it is possible, in your opinion, to replace sheep's or feta cheese with processed or regular hard cheese? Wouldn't that be blasphemy? And yet, at first glance, it rushed that after the first proofing, along with additives, 4 eggs were introduced into the dough, this is a fairly large additional amount of liquid. Maybe this was the reason for the liquid bun in the second batch? Although, of course, "heavily softened dough" is indicated ...

Lolo

I think quite. I added feta as it was available, but it worked out well, any other cheese would be good too. Sheep still has a specific taste and smell, not everyone loves him.
Yes, I also suspected something was wrong with these eggs, and took the eggs of the 2nd category, i.e.small, but still there were a lot. In principle, the added flour was enough, so try either subtracting the eggs or adding flour. Good luck, and be sure to write how you like bread

Needless to say, all day today we were enjoying this bread, more precisely, with what was left from a night snack. Honestly, I ate nothing at all besides him, there was no time to cook, and then I cut off a piece - and I ate almost like a sandwich - there was sausage, nuts, and cheese
Everyone who tried it appreciated it perfectly;) Due to the high content of olive oil, the bread is very fresh even today, although according to my observations, the bread stale quickly with fast yeast.

Renata

Lolo, a relative recommended to me today to add feta cheese instead of feta. Honestly, by my age, I never got to know what feta is! It just so happened. And she says that these two cheeses are completely interchangeable, since both are fermented milk. As soon as I buy white wine (as luck would have it, not a drop in the house!) I'll try to bake it right away! I will, of course, report the results.

shade

Peace be with you bakers!
today, after another wrinkled can of olives \ my daughter only eats let \ decided to use the filling, I climbed the forum and came across this filling topic, I have 260 g left so I added another 70 g
dry red wine \ I have a recipe for 325 water for 580 flour \
and even 2 tablespoons of olive oil --- it turned out just super
rose baked fragrant in general
only as already written, the color turned out to be grayish

Lolo

shade super idea! And for some reason I always poured this liquid, and here such an original application! I'll try next time