‘Tear and share’-brød med feta, urter og soltørrede tomater
Ingredienser
100 gram feta
30 gram parmesan ost
15 gram Fladbladet persille
15 gram purløg
1 spsk ekstra jomfru oliven olie
1 tsk peber
500 gram brød mel
7 gram tørret gær
2 tsk salt
1 tsk streusukker
3 spsk ekstra jomfru oliven olie
320 gram vand
70 gram soltørrede tomater
1 æg, beaten
Anvisninger
TRIN 1/6
Smuldr fetaen.
Riv parmesanen fint.
Tag stilken af persillen og hak fint.
Hak purløgene fint.
Hak de soltørrede tomater groft.
TRIN 2/6
Smør den runde form og læg bagepapir på.
Løft Chef Patissier XL-hovedet og sæt varmeværnet på.
Sæt K-piskeren på maskinen.
TRIN 3/6
Fastgør blandeskålen til maskinen.
Add Ingredients 1 (feta, parmesan, herbs, oil, pepper) into the Mixer bowl.
Start the speed on Min and gradually increase speed.
Mix on speed 3 for about 30 seconds until combined.
Remove the bowl from the machine.
Cover with cling film.
Chill in the fridge.
TRIN 4/6
Attach the EasyWarm bowl to the machine, fit the Dough Tool.
Add Ingredients 2 (flour, yeast, salt, caster sugar, oil, water) into the EasyWarm bowl, fit the splash guard.
Knead on speed 1 for 5 minutes until elastic.
Remove the Dough Tool from the machine.
Prove on heat setting 2 for 1 hour.
TRIN 5/6
Transfer the dough to a lightly floured worksurface.
Stretch the dough out and press gently to remove the air bubbles.
Roll the dough out into a rectangle about 25 cm x 35 cm (10 x 14") in size.
Scatter content of the Mixer bowl over the dough.
Add Ingredients 3 (tomatoes) onto the dough.
Roll up the dough, starting from the longer side, to make a log shape.
Cut the log into 7 equal pieces about 5 cm (2”) wide.
Place each piece of dough into the round tin.
Cover with a tea towel.
Lad hæve i 40 minutter.
TRIN 6/6
Forvarm ovnen til 180 ºC.
Fjern viskestykket fra formen.
Pensl toppen af hver dejstykke med ingredienser 4 (æg).
Bag i 45 minutter ved 180 ºC indtil gyldenbrun.
Lad det køle lidt af i 10 minutter.
Servér varm.
‘Tear and share’-brød med feta, urter og soltørrede tomater
Ingredienser
100 gram feta
30 gram parmesan ost
15 gram Fladbladet persille
15 gram purløg
1 spsk ekstra jomfru oliven olie
1 tsk peber
500 gram brød mel
7 gram tørret gær
2 tsk salt
1 tsk streusukker
3 spsk ekstra jomfru oliven olie
320 gram vand
70 gram soltørrede tomater
1 æg, beaten
Anvisninger
TRIN 1/6
Smuldr fetaen.
Riv parmesanen fint.
Tag stilken af persillen og hak fint.
Hak purløgene fint.
Hak de soltørrede tomater groft.
TRIN 2/6
Smør den runde form og læg bagepapir på.
Løft Chef Patissier XL-hovedet og sæt varmeværnet på.
Sæt K-piskeren på maskinen.
TRIN 3/6
Fastgør blandeskålen til maskinen.
Add Ingredients 1 (feta, parmesan, herbs, oil, pepper) into the Mixer bowl.
Start the speed on Min and gradually increase speed.
Mix on speed 3 for about 30 seconds until combined.
Remove the bowl from the machine.
Cover with cling film.
Chill in the fridge.
TRIN 4/6
Attach the EasyWarm bowl to the machine, fit the Dough Tool.
Add Ingredients 2 (flour, yeast, salt, caster sugar, oil, water) into the EasyWarm bowl, fit the splash guard.
Knead on speed 1 for 5 minutes until elastic.
Remove the Dough Tool from the machine.
Prove on heat setting 2 for 1 hour.
TRIN 5/6
Transfer the dough to a lightly floured worksurface.
Stretch the dough out and press gently to remove the air bubbles.
Roll the dough out into a rectangle about 25 cm x 35 cm (10 x 14") in size.
Scatter content of the Mixer bowl over the dough.
Add Ingredients 3 (tomatoes) onto the dough.
Roll up the dough, starting from the longer side, to make a log shape.
Cut the log into 7 equal pieces about 5 cm (2”) wide.
Place each piece of dough into the round tin.
Cover with a tea towel.
Lad hæve i 40 minutter.
TRIN 6/6
Forvarm ovnen til 180 ºC.
Fjern viskestykket fra formen.
Pensl toppen af hver dejstykke med ingredienser 4 (æg).
Bag i 45 minutter ved 180 ºC indtil gyldenbrun.
Lad det køle lidt af i 10 minutter.
Servér varm.