Saturday on the canal is baking time. And most often not sweet. Out of concern for the health of our neighbors, of course (well, and also because with sweet pastries I am friends with the simplest, with cookies or primitive muffin-muffin pies, here are all sorts of confectionery delights, and even beautifully designed - this is above mine forces).
But savory pastries are also delicious. Especially if you use different fillers, toppings, spreads, dressings ...
This version of garlic and tomato bread with cheese is definitely delicious.
We take:
For the test:
- 450 grams of flour (you may need a little more, depending on the quality of the flour itself)
- ½ bag of baker's yeast (if the bag is designed for a kilogram of flour)
- 60 ml warm water
- 130 ml warm milk
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon salt
- 30 ml olive oil (can be replaced with vegetable oil)
For filling
- 100 g sun-dried tomatoes in oil (you can make a substitute yourself from dried tomatoes by steaming in water for a couple of minutes and pouring oil and spices for a day)
- 1 teaspoon dried garlic
- Half a bunch of greens (whatever, add green onions, if you want it tasty and want it, ideally basil)
- 100 grams of grated cheese - even hard, even mozzarella, here, too, everything is at the discretion of the user, as they say, the main thing is the direction, and then you can fantasize so that it tastes perfect for yourself.
How we cook:
Knead the dough in the classical way - dilute yeast with sugar in a warm liquid and. when they go out on a spree, drive in an egg, add flour and salt, knead, add oil at the end. We continue to knead until the dough starts to lag well behind the hands.
We put it in a bowl or pan, let it rise (preferably twice).
Sun-dried tomatoes, oil drain, finely chop, grate cheese, chop the greens very finely.
Roll out the matched dough into a layer (oblong), put the tomatoes on the layer, sprinkle them with cheese and herbs, do not forget about dried garlic.
Wrap it in a roll and put it on a baking sheet with the seam down, you can for beauty - by wrapping the ends in the shape of the letter "S". We give the blank to distance, and then we make an incision, not through and through, but so that the filling opens. And not along the entire length, but without reaching the turned edges.
We bake at a temperature of 180 degrees for 35-40 minutes.
Bon Appetit!