Rustic Braid
Elizabeth Perlott
Time of realization: 3 hours
Degree of difficulty (1 to 5): 3
Ingredients
for the dough:
Flour 550 g
Milk 250 g
Olive oil 60 g
Sugar 10 g
Salt 10 g
Egg 1
Brewer's yeast 15 g
For the filling:
Cold cuts and cheeses to taste
200 ml of tomato sauce
Sale
Oregano
Furthermore
1 yolk to brush the braid
Procedure:
Warm the milk, add the sugar and yeast.
Melt the ingredients. Add the sifted flour and start kneading. Add the whole egg, the oil and finally the salt. Form a smooth dough that we will leave to rest for at least 2 hours. Divide the leavened dough into 3 equal parts, roll them out with a rolling pin, stuff with cold cuts and cheeses to taste, the tomato sauce and season with salt and oregano.
Close the loaves well so that they do not open during cooking. Form a plait and place it in the baking tray lined with (baking) paper and let it rise for 1 hour.
Beat the egg yolk and brush the braid. Bake at 190 ° C in a static oven for about 25 minutes.
based on 3 Review (s)
