Delicious pasta colleagues! I’ll take it for life! I made the dough in the bread machine, but the original recipe is not from the machine. I know that a lot of people think it won’t work because they don’t have a machine, but you can do it, I guarantee it!
In the bread machine there is an option where you can add the ingredients and it just kneads, that’s what I did, that is, if you don’t have a machine, just use your hands and it works too!
Ingredients for 2 large or 4 smaller baguettes:
- 150 ml of warm water
- 1 ovo
- 100 ml of oil
- 1/2 tablespoon of salt
- 1 tablespoon of sugar
- 1/2 kg of wheat flour
- 1/2 sachet of dry yeast
For those who have a machine Just add the ingredients in the order above and turn on the “dough” cycle, in the case of my machine it is option “8”. It will knead and let it rise, after which you remove the dough from the machine and continue the process.
For those who don’t have a machine Just knead the ingredients above and add the flour little by little, because you can use a little more or less. When it comes off your hands, it’s done. Let the dough rise in a warm place for 40 minutes (I like to place a piece of cling film over the bowl and leave it in the turned off oven).
Next (for those who have a machine or not) just divide the dough, roll it out with a rolling pin (if it’s on a marble stone, you don’t even need to sprinkle flour, it won’t stick), add the filling and close it. I don’t like to make a lot of turns like a roulade because I think the dough rises less that way, I put all the filling on one side and only make 1 turn.
Brush with beaten egg, place on a greased baking tray and bake in a preheated oven at 200º until golden on top.
Important:
– You can use whatever filling you want, but be careful with ingredients that release liquid because they make the dough soft. I made it with several fillings, the one in the photo was tomato, onion, corn and cheese (mozzarella and parmesan).
– If you want to add parmesan on top when it is almost baked, open the oven and sprinkle with parmesan. Return to the oven for about 5 minutes (if you add the parmesan beforehand it may burn).
– I made some cuts on the surface of the bread before baking, but I used a knife and the cuts opened too much, it’s best to use a knife or a very thin blade otherwise the filling will escape. It’s up to you to do it or not.
Click to vote on this post!
