Bread - roladde with dried tomato basil
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Bread - roladde with dried tomato basil
Last updated 6/12/2012 1:10:14 AM. Recipe ID 37395. Report a problem with this recipe.
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      Title: Bread - roladde with dried tomato basil
 Categories: None
      Yield: 1 Servings
MMMMM-------------------------FIRST STEP------------------------------
      3 c  Flour
    1/2 c  Corn meal (polenta)
      2    Tabls quick yeast (or 1/2
           -cube fresh yeast 30 grams)
    1/2 ts Each salt and sugar
      1 c  Water (up to 1-1/2)

MMMMM------------------------SECOND STEP-----------------------------
      1    Jar Dried tomatoes in oil (
           -you do not need to use all)
      1    Box Goet cheese Cammambre
    100 g  Mozzarela cheese
      1    Fresh bunch Basil
           Fresh ground pepper
  Source : From my mother with love & more. My collection. 1st step: In
  your electric mixer put all Ingredients - But the water. Mix with
  Yeast dough hook and start pouring the water till you get soft and
  Alastic dough. Continue to kneed for another 5 minutes ( Dough should
  not stick to bowl), With oily hand ,cover dough completely with oil
  and some around the bowl. Cover with nylon seal wrap and some towels
  and leave it to double it self ,about 1 1/2 hours in warm place out
  of draught.
  You really don't have to be an expert to prepare this dough.
  2nd Step: Directions:
  When dough is ready to use, Punch down dough and transfer to floured
  board. Kneed few time and roll out a rectangle leaf. Brush some of
  the tomato's oil over the dough.put some tomatoes over the dough, do
  not cut them. Cut big pieced of the goat cheese, (You don't have to
  use all)put over the tomatoes it does not need to cover them all. On
  top cover with the Basil. do not cut them. On top of all cut pieces
  of muzzarella cheese,again not small pieces. Ground some fresh
  pepper. Turn some the dough from the sides in and start rolling away
  from you, Try and roll it tied.
  Put the roladde on baking sheet that is cover with baking paper and
  on top sprinkle some of the Polenta so it wan't stick. Cover with
  some towels and leave to rest for 20 minutes.
  Bake it pre heated 350 - 375 F hot oven for 35 - 40 minutes.
  Transfer to a rack immediately and cool.Keep in nylon bag for next
  day use.

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Recipe ID 37395 (Apr 03, 2005)

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