Description
The recipe for these hlebushkom I saw on TV about 6 years ago. Made them a famous local chef. He called a lot of toppings for these hlebushkom, but I remember only 4: 1. sun-dried tomatoes, cheese, Basil (our favorite); 2. sheep's cheese, olives, mint; 3. cheese, figs, olives; 4. walnuts, raisins, honey. But I think that for such advanced chefs like you, it will not be difficult to come up with some your taste... on the basis of a curry, for example... the Number of ingredients in the fillings (it's not even filling, the ingredients are just interfering in the dough), it is not given, explaining that we need to add the ingredients until then, until the dough just starts to fall off the table. But I will write such a quantity that I have left.
Ingredients
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Flour
2 kg
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Yeast
40 g
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Salt
1 tsp
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Water
4 cup
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Cheese
6 cup
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Black olives
1.75 cup
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Raisins
0.75 cup
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Figs
0.75 cup
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Walnuts
0.75 cup
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Sundried tomatoes
0.75 cup
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Honey
2 Tbsp
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Basil
1 to taste
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Mint
1 to taste
Cooking
Mix flour, salt, yeast. Slowly adding warm water, knead the dough. As soon as the dough begins to lag behind the hands - it's ready. I always leave a little bit of flour to dust your working surface or to add to the dough (if need be).
Cover the bowl with the dough with a towel and leave in a warm place without drafts, so that it came up.
Divide the dough into 4 equal parts (or as many parts as fillings you decide to do). Sprinkle work surface with flour. In the first part of the test interfere with sheep cheese, olives and mint. The filling should be plenty, don't think you did anything wrong. Carefully stir in the stuffing in the dough. It will become softer and elastic. If the dough is beginning to stick slightly to the table, a little sprinkle the table with flour, so the dough has absorbed it into himself. But the dough should not be too steep.
Roll into small balls, place them on a baking sheet and sprinkle the top with flour. Now they have to leave for half an hour in a warm place, so they came.
In the second part of the test we knead cheese, figs and olives. So maybe mix up the filling in the dough, as the first time.
Roll balls, spread on a baking sheet, sprinkle with flour. Leave for half an hour in a warm place without drafts.
In the third part we add raisins, walnuts and honey. It should be understood that honey will stick to the table while kneading, and do not overdo it with the addition of flour to make the dough too tough.
Roll the balls, put them on a baking tray and sprinkle with flour. Leave for half an hour.
In the fourth part of the test we add the cheese, sun-dried tomatoes and Basil. Knead the dough.
Divide the dough into small pieces and roll into balls. Place on a baking sheet, sprinkle with flour and leave for the delay.
Bake our bread at 180 degrees. If the bread is small, then 15-20 minutes should be enough.
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