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- Ingredients
- Recipe
- Dry Yeast5 g
- Salt1/2 tablespoon
- Warm water150 ml
- Egg2 unit(s)
- Wheat flour1/2 kg
- Oil100 ml
- Sugar1 tablespoon
- Oregano0 to taste
- Sponge Mix yeast, sugar and water and wait 20 minutes. Cover the bowl for the fermentation to take effect!
- After resting, the sponge will be ready, add the egg, oil, a little flour, salt and mix with your hands. The point of the dough when it is ungluing from the hands. Gradually add the flour. Let it rest for up to 1 hour, place a cloth on top.
- After the dough rest. Divide the dough into two parts, open the dough with the rolling pin and make a side strip with a finger thickness, in the middle add the stuffing and with the strips, bring it to the top of the stuffing forming a braid! Brush 1 beaten egg and sprinkle with oregano.
- Preheated oven 180 degrees Time 30-40 min to observe
- Stuffing suggestion Tuna, tomato, oregano and cheese Braised chicken with catupiry Pepperoni with caturpiry Onion, hearts of palm and green olives
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