Tomato bread with kashkaval cheese

[Tomato bread]

Tomato bread with kashkaval cheese

Category: Yeast bread

Ingredients
Flour	300 g
Tomato juice	100 ml
Water	100 ml
Sugar (molasses, honey)	2 tsp
Salt	2 tsp
Dry yeast	1 tsp
Olive oil	1 sec. l.
Origano	1 sec. l.
Garlic (optional)	1 sec. l.
OPTIONAL
Pesto sauce	1 sec. l.
Chopped spices (origano, masherka (?), Rosemary) or thyme itself	1 sec. l.
Kashkaval (cheese like this) (grated or diced)	3 sec. l.

Cooking method

• Apparently like this:
• Tomato bread(with kashkaval cheese)
• I'll conjure up the text of cooking right now
• Preparation:
• • Dissolve yeast in warm water and add sugar. Leave the dough for 10 minutes.
• • Add tomato juice, stir.
• • Sift flour, add garlic, aromatic spices, and knead everything out of the elastic dough, to which add oil and salt. (if using "pesto", grated kashkaval, then add dry garlic at the same time).
• • Shape into a dough and leave in a cup, covered with oiled cling film, for 1 hour.
• • Roll out the dough into a rectangle and place the cubes of cascawal cheese. Roll up a roll.
• • Place the roll in an oiled bread pan (26 x 12), cover with oiled wrap and let sit for another 30 minutes.
• • Bake in a preheated oven at 210 C for about 30-40 minutes.

Time for preparing:

30-40 minutes

Cooking program:

oven 210 С

Note

-----------------
There, the mistress of the recipe is asked if it is possible to bake in a bread maker. She replies, you can only throw cheese after the sound. signal.

This is a link to the original recipe from Carina(Bulgaria) Italian cuisine: 🔗
I also want to create .. maybe today or tomorrow I'll buy such a cheese and make it.

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[Lola]

Thank you Lola!

Here's what it turned out pesto it's such a wet seasoning made of different herbs and stuff. I bought it today.

So, the translation of the phrase (ako izpolvate and pesto, nasturgan qashqawal, then add dry garlic with a meal) rather like this:
if using "pesto", grated kashkaval, then add dry garlic at the same time.

I already have all the ingredients, maybe I'll bake it tomorrow.

talked about pesto sauce here https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=267.0
So what is kashkaval?

Kashkaval is sheep's cheese, so white, soft.

Here is the result of the labors. I don’t know what taste yet, but I liked the view and it smells hefty delicious


another angle:


Since I don't have any bread molds yet, I rolled up a roll and placed it in a cake mold, put a bowl in the middle. The ends of the roll closed in the steering wheel.
Before proving the bread (not very suitable) I smeared it with this very pesto sauce.

I cut the cheese for bread and mixed it with pesto and garlic:

[Gypsy]

Gypsy, no words, gorgeous
And what do you have there in a bowl, salad? And from what?

I'll show you the section. Husband has not shown up yet, cut the boom together
Well, so the bread with a hole turned out, so you need to put something there for beauty and usefulness, an ordinary salad, but a favorite: tomatoes, cucumbers, onions, peppers, salt, mayonnaise.

Khe-khe .. cheto in the context of this is not bread .. it’s a pie or kulebyaka, roll .. I don’t know. In short, we gobbled it up very quickly as a main course with all sorts of salads. Fatty and satisfying horror.
In short. Why do I have it? Few test times. A lot of cheese two. And, it is necessary to roll out the dough thicker than three. This, as I understood from the result. But, girls, this roll is terribly tasty, all the more warm!
I will still bake, increase the dough, and roll it out thicker.

Sorry you can't smell

[Lola]

Lola, I hope now no one doubts that it is bread

The recipe from the Bulgarians has somewhat changed (proportions and ordering).
Yesterday I kneaded according to the Bulgarian instructions, that is, I diluted the yeast with water, etc. Today I did it the way dough is usually made in bread makers. You can see the result yourself, now it's BREAD!



Tomato bread (with kashkaval cheese)

Dough:

130 ml of water
150 ml tomato juice
1 tbsp. l. Sahara
2/3 tsp salt
1 tbsp. l. olive. butter
1 tbsp. l. origano
1 tbsp. l. dry garlic
3.5 cups bread flour
1.5 tsp dry yeast

Filling:

50gr. sheep cheese kashkaval
1 tsp dry garlic
1 tsp pesto sauce

Put the dough ingredients in a bucket and turn on the "dough" program. Cut the cheese into cubes and stir with the pesto and garlic. Roll out the finished dough (not thin!) Spread out the filling and roll tightly. Grease the surface of the roll with pesto sauce and place in a greased dish, cover with foil, and leave in a warm place for 30 minutes. Before baking, pierce the entire roll with a bamboo skewer (deeper). Bake in an oven preheated at 210C for 30 minutes.

Another angle of the steering wheel:

I thought, if someone is worthy of such an oven, cut the cheese coarser, then it will melt less.

Kind people! Well, at least someone will answer, what kind of cheese can replace this mysterious kashkaval? I went around all the super-, hyper -... I didn't find it anywhere ...
And I really want such a pretty bread! ...

And there in the super, ask the cheese seller how you can replace the sheep's cheese kashkaval. Maybe they know

And here is a tip for the Israelis from tnuva. RU :

To make the dish less nutritious, Collage Kashkaval can be replaced with Low Fat Emek Light or Low Fat Tal HaEmek Light.

Masherka is lemon or fragrant thyme.

Kashkoval is a hard cheese similar to the Swiss one.