Australian Bread with Gorgonzola
Ingredients
Part Preparo
Part Recheio
Process
01. Place the grated ricotta, grated gorgonzola cheese, cream cheese, and crushed walnuts in a bowl and mix until homogeneous. Set aside.
PREPARATION
01. Place Zeelandia Australian Bread in the mixer and gradually add part of the cold water (300 ml), mixing on low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (60 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
03. Round the dough.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. With the help of a rolling pin, roll out the dough into a rectangle (60 x 40 cm).
06. Divide the dough in half lengthwise.
07. Spread the reserved filling along one edge of the dough lengthwise.
08. Roll the dough into a log shape, being careful not to press the filling out.
09. Cut into slices of approximately 2 cm each.
10. Place 8 slices in greased loaf pans (20 x 7.5 x 6 cm).
11. Ferment in a proofing cabinet at room temperature for approximately 45 minutes or until the right point.
12. Place the grated parmesan cheese and crushed walnuts in a bowl and mix until homogeneous.
13. Brush the surface of the breads with beaten whole eggs.
14. Sprinkle the grated parmesan cheese and crushed walnuts over the breads.
15. Bake at 180 °C for approximately 30 minutes in a stone oven.
TIP
- Alternative Baking.
* Turbo Oven: 150 °C for approximately 25 minutes.
Yield
6 Units of 400 g
Equipment
Mixer , Oven , Rolling Pin , Proofing Cabinet , Spoon , Scale , Knife , Brush , Bowl , Ruler
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 3.1 | % VD (*) |
| Aç adicionados (g) | 2.7 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 9.2 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 238 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Australian Bread with Gorgonzola
Ingredients
Part Preparo
Part Recheio
How to make it
FILLING
01. Place the grated ricotta, grated gorgonzola cheese, cream cheese, and crushed walnuts in a bowl and mix until homogeneous. Set aside.
PREPARATION
01. Place Zeelandia Australian Bread in the mixer and gradually add part of the cold water (300 ml), mixing on low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (60 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
03. Round the dough.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. With the help of a rolling pin, roll out the dough into a rectangle (60 x 40 cm).
06. Divide the dough in half lengthwise.
07. Spread the reserved filling along one edge of the dough lengthwise.
08. Roll the dough into a log shape, being careful not to press the filling out.
09. Cut into slices of approximately 2 cm each.
10. Place 8 slices in greased loaf pans (20 x 7.5 x 6 cm).
11. Ferment in a proofing cabinet at room temperature for approximately 45 minutes or until the right point.
12. Place the grated parmesan cheese and crushed walnuts in a bowl and mix until homogeneous.
13. Brush the surface of the breads with beaten whole eggs.
14. Sprinkle the grated parmesan cheese and crushed walnuts over the breads.
15. Bake at 180 °C for approximately 30 minutes in a stone oven.
TIP
- Alternative Baking.
* Turbo Oven: 150 °C for approximately 25 minutes.
Tips
Yield
6 Units of 400 g
Equipment
Mixer , Oven , Rolling Pin , Proofing Cabinet , Spoon , Scale , Knife , Brush , Bowl , Ruler
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 3.1 | % VD (*) |
| Aç adicionados (g) | 2.7 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 9.2 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 238 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.