How to make
The yeast is mixed in lukewarm water with the sugar and two tablespoons of flour. Allow it to activate for 10-15 minutes.
Sift the flour into a bowl, add the activated yeast, salt, egg white, oil and knead a medium soft dough. Grease it with oil and leave it to rise covered with foil for 50 minutes.
The dough is then divided into 4 balls, which are formed into wicks. With greased fingers flatten them into 2.8″ (7 cm) wide strips. In the middle of each strip, the peeled pitted olives are placed.
The two ends are closed by placing them on top of each other to form a rectangular loaf. Arrange them in a baking pan and with a knife make three light incisions on the bread, that has also been sprinkled with a little flour.
Place at the bottom of a preheated oven, a bowl of water and bake them for 20-25 minutes until they aquire a golden color. They are taken out and placed onto a wire rack.
They have a wonderful crust on the outside and are soft on the inside.
Enjoy!
