Turkish Bread with Olives

Turkish bread with olives

Ingredients for 12 pieces:
500 g flour + 50 g for kneading and rolling out
200ml milk
100 ml hot water
50 ml olive oil
50-80 * g butter (room temperature)
2 tablespoons paste of black olives **
20 g fresh yeast or 7 g dry
1 tablespoon sugar
1 tsp salt
1 egg - yolk for coating the cakes

For the glaze:
1 egg yolk
1 tablespoon olive oil
1 tablespoon water
Sesame - white or / and black for sprinkling

Method of preparation:
Heat the milk, dissolve in 100 ml of the sugar and yeast.
Cover with a cloth and leave in a warm place to rise for 10-15 minutes.
Sift flour into a bowl, make a well in the middle.
It souring pour yeast, remaining milk, hot water and lightly beaten egg white.
Shuffle Knead a soft dough, add salt at the end.
Remove dough desktop and gradually add the olive oil and knead until assuming his intensive.
Form a ball, place in a greased bowl and let rise in a warm place until doubled in volume.
Pour batter souring on the desktop, divide it in 12 equal parts.
Each roll of bark namezhete it with butter and drizzle some of the olive paste.
Rolled up, tie a knot and place the bottom edge.
Arrange the cakes away from each other in greased or paper covered baking tray.
Namezhete them with olive oil and leave in a warm place to rise 20-30 minutes.
Brush risen loaves with beaten egg yolk, sprinkle with sesame seeds.
Bake them for 20-25 minutes in a preheated 180 degree oven.
Take them out and cool on a wire rack.

* Instead of butter, you can brush the bread with olive oil Roll.
Olive paste ** you can prepare yourself by blending 100 g pitted olives 1 tablespoon olive oil.

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