Recipes
135
Italian Mozzarella bread
Preparation time: 110–120 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
500 g strong white flour
1 tsp salt
3 tbsp olive oil
Topping ingredients
125 g diced Mozzarella
100 g coarsely grated pecorino cheese
2 cloves of garlic, finely chopped
2 tbsp basil, chopped
For glazing
Olive oil
To sprinkle on top
1 tsp coarse grained salt
Some sprigs of rosemary
1 tsp coloured, coarsely ground pepper
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the remaining ingredients
and knead to a firm dough. Cover and
place in the oven for 30–45 minutes to
prove using Conventional heat at 35 °C.
Lightly knead the dough and roll out
into a rectangle (30 x 40cm). Top with
mozzarella, pecorino, garlic and basil
then roll up from the shorter side. Place
the roll on the baking tray or the
Gourmet perforated baking tray. Cover
and place in the oven to prove for a
further 15 minutes using Conventional
heat at 35 °C.
Score the top of the loaf several times
through to at least the second layer
with a sharp knife. Brush with olive oil,
sprinkle with salt, rosemary and pepper
and bake until golden.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 180–190 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
2nd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Tip
For an alternative you could also add
100 g of finely chopped bottled
sundried tomatoes or 100 g of sliced
black olives before rolling the dough up.
