Bread roll with sun-dried tomatoes, cheese and rosemary (bread maker)

Category: Yeast bread
Bread roll with sun-dried tomatoes, cheese and rosemary (bread maker)

Ingredients

water 320 g
extra virgin olive oil 50 g
salt 2 tsp
wheat flour 1 grade 500 g
semolina 20 g
dry yeast Saf-instant 1.5 tsp
parmesan (finely grated) 65 g
Sun-dried tomatoes 60 g
fresh rosemary leaves 1.5 tbsp. l.
corn flour (for sprinkling the table) 2 tbsp. l.

Cooking method

  • This bread is a variation on the olive bread theme by Richard Bertinet from his book "His Bread".
  • For cooking in a bread maker, you will have to intervene in the process in the interval between the second and third rises and form a roll by hand, as well as slightly increase the time of the last proofing.
  • We load the ingredients for the dough into the HP in the order recommended for your stove, I have it - water, olive oil (it is very desirable that it), salt, semolina, wheat flour, yeast.
  • We turn on the program "basic", medium crust, weight 1 kg.
  • My stove is programmed and the process looked like this:
  • 1 batch - 4 min.
  • 2nd batch - 22 min.
  • 1 proofing 40 min.
  • 1 rpm 10 sec.
  • 2 proofing 25 min.
  • At this moment, the stove must be interrupted, I turned off the second obmin and put the stove on pause.
  • For owners of non-programmable ovens, you can simply turn off the power for a while after you have taken out the dough and let the dough mixer idle.
  • The further, preferably, must be done promptly. Therefore, let everything be at hand.
  • So, we carefully took out the dough after the second proofing and put it on the table sprinkled with 2 tbsp. tablespoons of corn flour. I recommend it, it will give both a golden color and aroma, and the crust will be excellent.
  • And now we will gently stretch the dough into the tongue about 65-70 cm long and 15 cm wide. You don't need to roll it out with a rolling pin, crush it too much, just straighten it with your fingers.
  • Sprinkle our tongue with finely grated Parmesan (well, real Parmesan is not necessary, I just take analogs of the Goyus type), evenly distribute chopped sun-dried tomatoes (a recipe from the same book, if necessary, I will write) and leaves of fresh rosemary.
  • We roll our roll (on the short side) and put it with a seam downwards into the HP bucket, after taking out the kneader, it is no longer needed. I also poured some of the spilled cheese onto the top of the bread.
  • Here again we need to change the program a little. We took the dough out of the heat, squeezed it pretty much, it cooled down. Therefore, the time of the last, i.e. 3, proofing must be increased. I adjusted it to 1 hour and 15 minutes. (In standard settings 50 min.)
  • Owners of non-programmable ovens can probably be advised to turn off the power again for a while before baking.
  • So:
  • 2 min manually, probably 10 minutes.
  • 3 proofing - 1 hour 15 minutes
  • Baking - 50 minutes. (Well, this is someone who bakes like a stove)
  • This is how it looks on a cut:
  • Bread roll with sun-dried tomatoes, cheese and rosemary (bread maker)

Time for preparing:

3 hours 50 minutes

Cooking program:

Main (corrected)

Note

What can I say ... The aroma of olive oil and rosemary with hints of corn, parmesan and tomatoes ... The crumb is very firm, fluffy. The crust is very crispy.
My husband and I together learned less than a day.
There was little reason and the main part was just eaten in the evening with red wine.
We didn't even want another snack ...
The leftovers left in the morning with cheese and soft-boiled eggs topped with coffee.
And you bon appetit!

Admin

Mashilda, with the first bread on the forum!

A very interesting recipe for composition and performance, thank you!
Axioma
Mashilda thanks for the delicious, repeatable recipe!
Mashilda
Quote: Admin

Mashilda, with the first bread on the forum!

A very interesting recipe for composition and performance, thank you!

Oh! How quickly!
Thank you for your appreciation! And for your Admin work! This is all thanks to you! Soon a year has been like gnawing the granite of this science so generously by you on the forum laid out.
Mashilda
Quote: AXIOMA

Mashilda thanks for the delicious, repeatable recipe!

Oh!
And you AXIOMA Thank you. For a flattering review and for your recipes. But I can't get you to say thank you for Hokkaido. It's a shame ...
I went to speak.
Loya
Mashilda. Hello! My question is: is your bread completely sugar-free? It's somehow unusual ..
Admin
Quote: Loya

My question is: is your bread completely sugar-free? It's somehow unusual ..

There is nothing unusual! If you ate French baguettes, then they are prepared just without sugar, but you don't notice it, the dough is delicious.

Try to bake sugar-free bread yourself
Leima
The recipe is cool, bookmarked and will definitely try. In general, I really like such bread. I baked my first one with cheese, Italian herbs and tomato paste. True, on ordinary flour. I'll try yours too.

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