I don’t remember when I made this bread for the first time – but I know that from the first bite it was clear that I would come back to this recipe. I am happy to make this bread for parties, but not only – this is a delicious option also for, for example, for dinner.
Cake:
- 500 g of bread flour,
- 300 ml of milk,
- 8 g yeast instant,
- 1 flat teaspoon of salt,
- half a teaspoon of sugar,
- 3 tablespoons of olive oil.
Stuffing:
- 100 g of butter at room temperature,
- Jalapeño little paprika,
- 50 g of mild cheese (e.g. Edamski),
- 50 g sera cheddar,
- 2 cloves of garlic,
- a handful of fresh parsley,
- half a teaspoon of Italian herbs,
- Sun.
Heat the milk to make it summer.
Pour flour, salt, sugar and instant yeast into the bowl. Add summer milk and olive oil. Knead a flexible, soft dough (about 10 minutes by hand or 5 minutes with a mixer with a hook). Cover and set aside to rise for about an hour until it doubles the volume
Chop the pepper finely and get rid of the seeds. Grate both cheeses on a grater. In a bowl, combine soft butter with squeezed garlic, jalapeño, parsley, herbs and a pinch of salt.
Roll out the dough into a rectangle about 0.5 cm thick. Spread the stuffing evenly over the entire surface. Sprinkle with cheese. Cut the dough into 3-4 long rectangles. Fold them like a harmonica and place them in a greased cake with dimensions about 30 x 10 cm.
Cover and set aside for 20-30 minutes until the dough grows slightly. Put in the oven preheated to 180 ° C and bake for 35-40 minutes until the top is browned.
Source: NowowoPuje.pl
See also:
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