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PEPPERONI BREAD
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Camilla lima
@receitasdacamillalima- Ingredients
- Recipe
- Wheat flour1 unit(s)
- Organic Yeast1 unit(s)
- warm milk100 ml
- Warm water100 ml
- Salt1 coffee spoon
- Egg1 unit(s)
- Olive oil4 tablespoon
- Sugar1/2 coffee spoon
- Mozzarella300 g
- Pepperoni (without the sliced skin)3 unit(s)
- cherry tomato100 g
- Parmesan cheese to taste
- In a bowl, place the warm milk, the yeast, the sugar, the salt and 2 tablespoons of wheat flour and let it rise (+ or - 10 minutes), then add the egg and the oil, mix well and gradually add the flour until start to unglue from the bowl, move to the counter and knead for 10 minutes (add flour if necessary), after kneading let the dough rise almost doubles in size (I remove a little piece of dough and put it in a glass with water when the dough up is ready to open and fill). As soon as the dough rises, I divided the dough in half, opened with a rolling pin (does not make the dough too thin), spreads half of the mozzarella and half of the pepperoni, sprinkle with cherry tomatoes, leaving an edge without filling on one side to be able to close the bread when rolling and not leaking when baking, roll it like a roulade and close it well, make circles and join the ends and put it in a hole baking pan (pudding shape) grease it with oil, cover with a napkin and let it rise for 30 minutes. minutes. After 30 minutes brush yolk and sprinkle grated Parmesan and bake in a preheated oven until golden (I leave it for 15 minutes at high oven temperature and then lower to 180 degrees until golden.
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