Description
In this recipe, I made up the dough from the bread and cupcake, and cooking technology combined, adding a "flavor". A "country" because he's with vegetables from the garden.
Ingredients
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Flour
270 g
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Chicken egg
2 piece
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Butter
60 g
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Olive oil
2 Tbsp
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Cheese
90 g
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Yeast
6 g
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Spices
5 g
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Zucchini
1 piece
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Eggplant
0.5 piece
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Carrots
1 piece
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Tomato
1 piece
Cooking
To start prepare the vegetables. I took eggplant, zucchini, tomato and carrots. In General, they can be different, at your discretion (cauliflower, broccoli, green beans, bell pepper, etc.).
Prepare the basic ingredients for the dough: flour, eggs, butter and sunflower oil, and cheese - this is the "highlight", I used "Imperial", a semi-solid.
Carrots, zucchini and eggplant cut into small cubes, put into saucepan, pour water, add salt and cook for few minutes. Then drain in a colander.
Tomatoes cut into slices, remove the pulp with seeds, cut away the peel and also cut into small cubes.
Then, whisk until smooth the softened butter with sunflower (or olive), add salt, pepper, sugar and any spices to taste. (I added dried ginger), Add eggs and fold in flour with the yeast. Knead the dough thoroughly.
In the dough add the vegetables and grated cheese, mix gently and send out at least 1 hour in the refrigerator.
After a time, the dough is passed to the form.
Sprinkle with sesame seeds and bake at 180 degrees for 40-50 minutes until Golden brown. Removed from the form after complete cooling.
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