Description
Yesterday we had an incredibly delicious Lenten Breakfast. Thick and rich stew with large pieces of mushrooms perfectly combined with the bread plates. Very cozy at home! I ask all to the table!
Ingredients
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Mushrooms
9 piece
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Carrots
1 piece
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Onion
1 piece
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Tomato juice
170 ml
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Flour
300 g
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Salt
-
Bay leaf
3 piece
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Black pepper
4 piece
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Oregano
-
Water
160 ml
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Vegetable oil
50 ml
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Semolina
0.5 Tbsp
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Yeast
0.5 tsp
Cooking
Chop coarsely the onion, carrot. If the carrots are thick in diameter, then cut into 4 pieces each circle.
Mushrooms wash and cut into 4 pieces, we need large pieces.
In a pan heat vegetable oil and fry the onions and carrots until Golden brown, add the mushrooms and a little fry.
Add flour and tomato juice, mix well until smooth. Add Bay leaf, peppercorns and oregano, salt to taste. Cover with a lid and simmer on low heat for 25-30 minutes
Prepare bread bowls. They can bake while the stew is simmering on the stove, if you knead the dough. To do this in warm water dissolve yeast, add semolina, salt, wait until the yeast will rise slightly, and add the vegetable oil.
Gradually add the flour and knead elastic dough. The finished dough for 30 minutes to remove in a warm place.
30 minutes to get the dough, punch down and divide into as many parts as bowls and what size we want to make. You need to find a suitable container. I have bowls 15 cm in diameter, I divided the dough into 3 parts. Work surface sprinkle flour and roll out each piece into a pancake. The thickness of the pellet of about 5 mm, if you want the bowls were soft. If you like drier, then unroll the dough thinner.
Then bowls wrapped with baking paper and stretch the dough.
Bake until Golden brown at 200 degrees for about 15 minutes. Remove the bowls from the cages.
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