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Olive Bread (Eleopsomo)

1 kilo flour (half hard, half soft)
2 ½ cups of fresh orange juice
2 ½ cups of water
2 sachets of baking powder
1 teaspoon soda dissolved in a little lemon juice
1 plate of soup full of black olives (not vinegared) purified from seeds and cut into 4-5 pieces

Mix all the ingredients and bake in a preheat oven at 200 degrees for about an hour.

Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.


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