Description
It turns out very tasty, rich cheese, soft and mild cheese "bread." Great for wine, beer, anything - her husband just like the bread consume. My form was 25x30 cm, but you can also use a round shape somewhere 26 cm - as long as it is not leaking, otherwise the oil will arise to Store this bread in a covered form. Before serving, lightly warm in the microwave - so it will be softer and softer.
Ingredients
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Water
350 ml
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Sugar
1 tsp
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Salt
1 tsp
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Curd
250 g
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Vegetable oil
0.7 cup
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Yolk egg
1 piece
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Yeast
15 g
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Flour
560 g
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Parmesan
50 g
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Cheese
300 g
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Cheese
200 g
Cooking
To the flour add yeast, sugar and salt. Mix well. Add egg yolk, 2 tablespoons of vegetable oil. In warm water to dissolve the curd mass. Pour the cottage cheese in the flour and knead the dough. If necessary, add a little flour. The dough should be soft, tender and not stick to hands.
In a large pan pour 2 tbsp oil and smear them on the bottom and the walls. To shift back the dough, break in oil and cover with foil. Put in a warm place for 1 hour. (I always turn the oven on low and send covered with foil dough always rises without problems :)) That's the way it went up.
The dough is greatly suitable. Punch down the dough and mix with it the cheese, leaving some cheese for topping.
A good knead.
The remaining oil is poured into the form, and smear it on the bottom and the walls. Top evenly as possible to spread the dough. Give him 30 minutes to stand.
Sprinkle with the left cheese and send in a preheated 180 degree oven for 30 minutes.
The finished pie to get and give it 5-10 minutes to stand up in the form, covering it with a towel. Flip on a plate, cut a couple of pieces... and to eat. [b]That's all!!![/b] [b]Bon APPETIT!!![/b]
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