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Nancy Carter Reeves
Olive-borrel bread
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Ingredients
Directions
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Grind the oatmeal in a food processor or blender into flour and mix in the baking powder.
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Spoon the flour into a bowl, pour in the stock and add the eggs.
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Mix into a smooth batter and pour in the olives, pecorino and herbs.
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Line the bottom of the cake tin with baking paper.
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Pour the batter into the mold and bake in the oven for about 40 minutes until golden brown and done.
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Take out of the oven, let it cool slightly and cut the bubble bread into slices.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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