Stuffed Olive and Mortadela Bread

Name: Stuffed Olive and Mortadela Bread
Yield: 12
Ingredients: 2 cups of wheat flour; 3/4 cup of grated Parmesan cheese; 2 tablespoons of finely chopped parsley; 1 1/4 cup of pitted black olives, finely chopped; 2 cups of mortadela cubes; 8 beaten eggs; 3/4 cup of melted butter; 1 tablespoon of active dry yeast; Salt and black pepper to taste; Accessory; English-style bread mold with a diameter of 11 cm and a height of 28 cm, greased with olive oil

1
2 cups of wheat flour
2
3/4 cup of grated Parmesan cheese
3
2 tablespoons of finely chopped parsley
4
1 1/4 cup of pitted black olives, finely chopped
5
2 cups of mortadela cubes
6
8 beaten eggs
7
3/4 cup of melted butter
8
1 tablespoon of active dry yeast
9
Salt and black pepper to taste
10
Accessory
11
English-style bread mold with a diameter of 11 cm and a height of 28 cm, greased with olive oil

Ingredients

1
2 cups of wheat flour
2
3/4 cup of grated Parmesan cheese
3
2 tablespoons of finely chopped parsley
4
1 1/4 cup of pitted black olives, finely chopped
5
2 cups of mortadela cubes
6
8 beaten eggs
7
3/4 cup of melted butter
8
1 tablespoon of active dry yeast
9
Salt and black pepper to taste
10
Accessory
11
English-style bread mold with a diameter of 11 cm and a height of 28 cm, greased with olive oil

Directions

1
Step 1: Preheat the oven to medium temperature
2
Step 2: In a large bowl, combine flour, cheese, parsley, olives, and mortadela
3
Add eggs, butter, and yeast, and mix well
4
Season with salt and black pepper
5
Step 3: Transfer the dough to the prepared bread mold and bake for 40 minutes or until golden brown
6
Insert a toothpick into the center of the bread; if it comes out clean, the bread is done
7
Remove from the oven and let cool
8
Serve warm or at room temperature.