V-ZUG Combair-Steam S, Рецепты

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122 123 Bread Flans
Mix the flour and yeast together in a bowl, add the luke- 1
warm water and salt, then knead to a smooth dough. Put the
dough into a bowl, cover with a damp cloth and leave at
room temperature until it has doubled in volume (1–1½ hours).
Mix the olives, tomatoes and oregano together.
2
On a floured work surface, roll the dough out into a rectangle 3
about 40 cm × 30 cm. Put the mozzarella sticks along the
long side of the piece of dough. Spread the tomato and olive
mixture over the remainder of the dough, leaving a 2 cm
gap along the opposite edge to the mozzarella sticks. Start
at the end where the mozzarella is and roll up the dough.
Shape the roll of dough into a ring. Cover the tray with baking
parchment and put the ring on it. Use a pair of scissors to
cut crosses into the dough, around 3 cm apart from one another.
Cover the ring with a damp cloth and leave it to rise again
for 5–10 minutes.
Put the stainless steel tray into the cold cooking space at level 2.
4
Professional baking 220 °C, 40 to 45 minutes.
Tip
Parmesan or Sbrinz cheese can be used instead of mozza-
rella.
Italian ring loaf
Stainless steel tray
750 g dark wheat flour
or farmhouse flour
1 cube yeast, crumbled
4¾ dl lukewarm water
1 tbsp salt
100 g pitted black olives,
drained, diced
100 g dried tomatoes in oil,
drained, diced
2 tbsp chopped oregano leaves
or 1 tbsp dried oregano
3 mozzarella sticks, 30 g each
Preparation: 2 hours
|
Cooking: 40 minutes