My OperaMay - Delicious Filled Bread Roll
Wednesday, June 15, 2011 10:47:06 AM
I found a wonderful recipe in the net and I just have to share it with you! Baking this most delicious bread is not much work and the result will impress your family or guests.
Ingredients for one loaf:
500 g wheat flour
1 cube of yeast
vegetable oil
about 1/2 liter warm water
2 to 3 fresh tomatoes, if you want lot's of red colour you can use tomatoepaste
(If you want your filling more dry you can use dried tomatoes.)
a variety of herbs
salt, pepper
As filling you can use:
Tuna or minced meat
mozarella or parmesan
(good herb combinations are: parsley, chives, (mint), thyme or basil, oregano, thyme)
For a perfect result your herbs should be fresh. You can also use frozen ones, dried herbs are the last choice.
The dough:
Put the flour in a big bowl, take a bit of the warm water and put the yeast in. Add 1 full teaspoon of salt to the flour, add 2 Tablespoons of oil, add half a teaspoon of sugar. Mix. Now add the yeast-water and start mixing. Add more and more warm water and keep mixing until your dough is of nice consistency, not dry not slimy but soft, maybe sticking to your fingers. Now slap the dough from bottom up again and again, until it is soft and aerated. Let the dough rise for about 1 hour near a warm place.
When the size of the dough has doubled more or less you make two parts of it. Role them out on a plain surface in rectangular shape. Most likely you need to use some flour to make the dough not stick to the surface. Smear some oil on the dough surface.
1) Basilico Parmigiano Bread:
Take parsley, chives and thyme, cut it small and add everywhere on the dough. Grate the parmesan and add evenly. Roll up the dough and make a bread roll. Smear some oil or water on the outside. Bake between 30 and 40 minutes at 180°C. The heat and time varies depending on your oven.
2) Mozarella Bread:
Cut the (fresh or dried) tomatoes in very small pieces and put them all over the the dough. Add salt and pepper. Add basil, parsley and thyme. Cut one mozarells into small pieces and put them all over the dough. Roll up the dough and form a bread roll. Smear some oil or water on the outside. Bake between 30 and 40 minutes at 180°C. The heat and time varies depending on your oven.
3) Trito Bread:
Bake 200 g miced meat in a pan. When well done, put it evenly all over your dough as filling. Add the herbs you like best, add salt and pepper. Cut the (fresh or dried) tomatoes in very small pieces and put them all over the the dough. Roll up the dough and form a bread roll. Put a bit of flour on the outside. Bake between 30 and 40 minutes at 180°C. The heat and time varies depending on your oven.
4) Bread al Tonno:
Put the tuna evenly all over your dough as filling. Add the herbs you like best, I sugest thyme, oregano and chives. Add salt and pepper. Cut the (fresh or dried) tomatoes in very small pieces and put them all over the the dough. Roll up the dough and form a bread roll. Put a bit of flour on the outside. Bake between 30 and 40 minutes at 180°C. The heat and time varies depending on your oven.
Ingredients for one loaf:
500 g wheat flour
1 cube of yeast
vegetable oil
about 1/2 liter warm water
2 to 3 fresh tomatoes, if you want lot's of red colour you can use tomatoepaste
(If you want your filling more dry you can use dried tomatoes.)
a variety of herbs
salt, pepper
As filling you can use:
Tuna or minced meat
mozarella or parmesan
(good herb combinations are: parsley, chives, (mint), thyme or basil, oregano, thyme)
For a perfect result your herbs should be fresh. You can also use frozen ones, dried herbs are the last choice.
The dough:
Put the flour in a big bowl, take a bit of the warm water and put the yeast in. Add 1 full teaspoon of salt to the flour, add 2 Tablespoons of oil, add half a teaspoon of sugar. Mix. Now add the yeast-water and start mixing. Add more and more warm water and keep mixing until your dough is of nice consistency, not dry not slimy but soft, maybe sticking to your fingers. Now slap the dough from bottom up again and again, until it is soft and aerated. Let the dough rise for about 1 hour near a warm place.
When the size of the dough has doubled more or less you make two parts of it. Role them out on a plain surface in rectangular shape. Most likely you need to use some flour to make the dough not stick to the surface. Smear some oil on the dough surface.
1) Basilico Parmigiano Bread:
Take parsley, chives and thyme, cut it small and add everywhere on the dough. Grate the parmesan and add evenly. Roll up the dough and make a bread roll. Smear some oil or water on the outside. Bake between 30 and 40 minutes at 180°C. The heat and time varies depending on your oven.
2) Mozarella Bread:
Cut the (fresh or dried) tomatoes in very small pieces and put them all over the the dough. Add salt and pepper. Add basil, parsley and thyme. Cut one mozarells into small pieces and put them all over the dough. Roll up the dough and form a bread roll. Smear some oil or water on the outside. Bake between 30 and 40 minutes at 180°C. The heat and time varies depending on your oven.
3) Trito Bread:
Bake 200 g miced meat in a pan. When well done, put it evenly all over your dough as filling. Add the herbs you like best, add salt and pepper. Cut the (fresh or dried) tomatoes in very small pieces and put them all over the the dough. Roll up the dough and form a bread roll. Put a bit of flour on the outside. Bake between 30 and 40 minutes at 180°C. The heat and time varies depending on your oven.
4) Bread al Tonno:
Put the tuna evenly all over your dough as filling. Add the herbs you like best, I sugest thyme, oregano and chives. Add salt and pepper. Cut the (fresh or dried) tomatoes in very small pieces and put them all over the the dough. Roll up the dough and form a bread roll. Put a bit of flour on the outside. Bake between 30 and 40 minutes at 180°C. The heat and time varies depending on your oven.
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