Australian Bread with Basil and Olives
Ingredients
Part Preparo
Part Recheio
Process
01. Place the grated ricotta, grated mozzarella cheese, cream cheese, sliced black olives, and chopped fresh basil in a bowl and mix until homogeneous. Set aside.
PREPARATION
01. Place the Zeelandia Australian Bread in the mixing bowl and gradually add part of the cold water (300 ml) while mixing at low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (60 ml) and beat at high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
03. Shape into a ball.
04. Cover with plastic. Let rest for 10 minutes.
05. With the help of a rolling pin, roll 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, making sure not to compress the filling to prevent it from leaking.
09. Cut into slices of approximately 2 cm each.
10. Place 8 slices in pre-greased English cake pans (20 x 7.5 x 6 cm).
11. Ferment in a proofing cabinet at room temperature for approximately 45 minutes or until ready.
12. Place the grated Parmesan cheese, chopped parsley, and oregano to taste in a bowl and mix until homogeneous.
13. Brush the surface of the pieces with beaten whole eggs.
14. Scatter the Parmesan, parsley, and oregano mixture over the pieces.
15. Bake at 180°C for approximately 30 minutes in a deck oven.
TIP
- Alternative baking.
* Turbo Oven: 150 °C for approximately 25 minutes.
Yield
6 Units of 420 g
Equipment
Mixing Bowl , Oven , Rolling Pin , Proofing Cabinet , Scale , English Cake Pans , Knife , Brush , Bowl , Cutting Board , Ruler
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.6 | % VD (*) |
| Proteínas (g) | 5.3 | % VD (*) |
| Gorduras totais (g) | 6.5 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 248 | % 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 Basil and Olives
Ingredients
Part Preparo
Part Recheio
How to make it
FILLING
01. Place the grated ricotta, grated mozzarella cheese, cream cheese, sliced black olives, and chopped fresh basil in a bowl and mix until homogeneous. Set aside.
PREPARATION
01. Place the Zeelandia Australian Bread in the mixing bowl and gradually add part of the cold water (300 ml) while mixing at low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (60 ml) and beat at high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
03. Shape into a ball.
04. Cover with plastic. Let rest for 10 minutes.
05. With the help of a rolling pin, roll 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, making sure not to compress the filling to prevent it from leaking.
09. Cut into slices of approximately 2 cm each.
10. Place 8 slices in pre-greased English cake pans (20 x 7.5 x 6 cm).
11. Ferment in a proofing cabinet at room temperature for approximately 45 minutes or until ready.
12. Place the grated Parmesan cheese, chopped parsley, and oregano to taste in a bowl and mix until homogeneous.
13. Brush the surface of the pieces with beaten whole eggs.
14. Scatter the Parmesan, parsley, and oregano mixture over the pieces.
15. Bake at 180°C for approximately 30 minutes in a deck oven.
TIP
- Alternative baking.
* Turbo Oven: 150 °C for approximately 25 minutes.
Tips
Yield
6 Units of 420 g
Equipment
Mixing Bowl , Oven , Rolling Pin , Proofing Cabinet , Scale , English Cake Pans , Knife , Brush , Bowl , Cutting Board , Ruler
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.6 | % VD (*) |
| Proteínas (g) | 5.3 | % VD (*) |
| Gorduras totais (g) | 6.5 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 248 | % 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.