Sleeping Baby In Laundry Basket

Pane arrotolato * Envy sweet bread

И отново ароматен хляб само, че с друга рецепта and shape. Wonderfully complemented with ricotta or cream cheese.

E pane aromatico di nuovo, ma con nuova ricetta e forma. Meravigliosamente completato con ricotta.

400 650 g flour 200 g semolina

25 g yeast
½ teaspoon
sugar 200 g olives black pitted
50 g anchovies in oil
100 g dried tomatoes
50 g grated Provolone cheese or other cheese oregano


Rosemary Olive oil Salt and pepper


Dissolve yeast in a bowl of sugar and 100 ml of warm water and leave for 15 minutes Sift flour into a deep bowl, add salt, yeast and water so as to obtain a soft dough. Shape Ball, omazhete with oil and cover to double in size in about 30 minutes to warm. Cut olives into small pieces, tomatoes and anchovies too. Roll out the dough to a rectangle 1 cm thick, spread over the filling and spices, roll. Rolled, place in a suitable pan, brush with olive oil and allow to double volume for 30 minutes Sprinkle with fresh rosemary and bake in 180C for about 35 minutes

in italiano:
400 g di farina 00
200 g di farina di semola di grano duro
25 g di lievito di birra
mezzo cucchiaino di zucchero
200 g di olive nere snocciolate
50 g di acciughe sott'olio
100 g di pomodori secchi
50 g di provolone grattugiato
origano
rosemary

extra virgin olive oil salt, pepper

Crumble the yeast into a bowl, combine the sugar, cover with a dl of warm water and let stand for 15 minutes. Sift the flour on a pastry board, make up the fountain and pour the water with the dissolved yeast. Add salt and knead, adding more warm water until dough is soft; affect cross and wet with a little oil, then cover with a cloth and let rise for an hour and a half in a warm place. Coarsely chopped olives, anchovies and sundried tomatoes. Roll out the dough on floured surface to obtain a rectangle 1 cm high, sprinkle with the chopped tomatoes, anchovies and olives and then with provolone and oregano. Arrotolate la pasta e sistematela in una teglia unta d'olio; lasciate lievitare ancora 30 minuti in luogo tiepido, poi cospargete con sale grosso, aghi di rosmarino, pepe e olio e cuocete nel forno caldo a 180 ° per 35 minuti.