Italian mozzarella bread
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
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
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 Auto
-
matic 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 perforated
baking tray. Place in the oven and
select the Automatic programme
"Cakes \ Yeast dough \ Prove for
15 minutes".
Slash the top of the loaf through to at
least the second layer with a sharp
knife. Brush the dough with olive oil,
sprinkle with salt, rosemary and pepper
and bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 170–190
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
2/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
Tips
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.
Baking
41
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