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Bread stuffed with mortadella
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
03 servings
Ediselma Borchardt
@lar_da_selma- Ingredients
- Recipe
- Warm water500 ml
- Organic Yeast01 tablespoon
- Sugar02 tablespoon
- Salt01 tablespoon
- Oil100 ml
- Wheat flour01 kg
- Mortadella to taste
- Oregano to taste
- In a bowl, place the warm water, yeast and sugar and mix well.
- Then add the salt, oil and gradually add the wheat, mix well. Maybe the dough doesn't need to use all the wheat to make the dough. Remembering that the point is when it no longer sticks to the hands or the bench.
- Knead the dough for about 10 minutes and let it rest until it doubles in size.
- After that, divide the dough into equal parts, open the dough and place the grated bologna and oregano on top and roll up. You don't need to grease the mold to put the buns, they don't stick. Let it rest for about 30 to 40 minutes and bake in a preheated oven at 200 ° for about an hour, or until you notice that the dough is already baked.
- Remember that this dough is salt, so it won't be golden with the candy dough when it's baked.
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