Baking
72
Italian Mozzarella bread
Preparation time: 110–120 minutes
Dough ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
500 g strong white flour
1 tsp salt
3 tbsp olive oil
Topping ingredients
125 g diced Mozzarella
100 g coarsely grated pecorino cheese
2 cloves of garlic, finely chopped
2 tbsp basil, chopped
For glazing
Olive oil
Top with
1 tsp coarse grained salt
Some sprigs of rosemary
1 tsp coloured, coarsely ground pepper
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt and olive oil
and knead to a firm dough. Place the
dough in the oven and select the
Automatic programme Cakes \ Yeast
dough \ Prove for 45 minutes.
Lightly knead the dough and roll out
into a rectangle (30 x 40 cm). Top with
Mozzarella, pecorino, garlic and basil
then roll up from the shorter side. Place
the roll on a baking tray or Gourmet
perforated baking tray. Place in the
oven and select the Automatic
programme Cakes \ Yeast dough \
Prove for 15 minutes.
Score the top of the loaf several times
through to at least the second layer
with a sharp knife. Brush with olive oil,
sprinkle with salt, rosemary and pepper
and bake until golden.
Recommended settings
Oven function: Moisture plus
Temperature: 180–190 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
2 bursts of steam/Time controlled
Amount of water: see display
1st burst of steam: release after 1
minute
2nd burst of steam: release after 15
minutes
Duration: 30–40 minutes
Tip
For an alternative you could also add
100 g finely chopped bottled sundried
tomatoes or 100 g of sliced black olives
before rolling the dough up.
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