Bread: White Bread with Olives and Hot Peppers

Make a yeast dough and let it rise in the oven at 40 degrees or in a warm place until the dough has doubled.

In the meantime, I took the olives and peppers, cut them mildly and squeeze the juice out of the peoeronis.

Now divide the dough, I also baked a loaf of bread without content. Everyone doesn't like olives. Add the ingredients to the yeast dough and knead again well and shape the loaves of bread. Let rise in the oven for another 20 to 30 minutes. Then I baked the bread at 200 degrees for about 35 minutes and sprayed it with water every now and then with the flower sprayer. The tapping test provides information on whether the bread is ready.

I already have a number of breads in my cookbook, there you can read how the yeast dough is handled exactly. Please don't be angry if I don't give a new description every time. Link for the yeast dough: Bread: French country bread

Another tip. Flour must probably be added to the bread with the olives and peppers, as these are moist additions. The dough should no longer stick to the hands.