Description
Bread with a lovely crust and texture, with a unique taste.
Ingredients
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Cherry tomatoes
200 g
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Dill
2 g
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Parsley
2 g
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Yeast
1.5 tsp
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Olive oil
50 g
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Salt
10 g
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Flour
500 g
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Semolina
25 g
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Water
320 g
Cooking
Take the tomatoes. Have a good my. Dry on a napkin.
Cut in half.
Spread on a baking sheet (I usually make it with foil), sprinkle with salt and put into preheated to 100 degrees oven for 120-130 minutes.
Take salt, dissolve it in water, sieve the flour together with the yeast, add the semolina (semolina), olive oil and knead soft, gentle dough. The dough is sticky, do not worry, you just need to knead it 10-15 minutes, until the dough becomes homogeneous, silky. You can knead it in the mixer for 7-10 minutes.
The dough cover with a towel and leave to rise for 40-45 minutes. 30-35 minutes after that my greens (dill and parsley) and grind them (without stems).
Spread the dough on a lightly podpylenny flour surface and raspyleniem hands into a rectangle about 35 x 25 cm Sprinkling on the surface of the greens.
Turn the dough into a roll.
Turn the loaf out.
Formed from the dough ball and leave it for 60 minutes back in the same capacity in which kneaded.
Podpylennuyu on a lightly flour surface spread the dough, raspyleniem it the size of the baking sheet (which will bake), put the dough on the prepared baking paper (or a baking sheet covered it).
Take the scissors (kitchen) and apply the cuts. Through the dough to cut is not necessary!!! By this time the tomatoes in the oven should already provalitsya. Pulling them out, allow to cool.
One tomato cut up and neatly stacked (stuffed with dough) to cut us pockets, putting, cover the top notched test (cap).
Here we get the product.
Put in a preheated 220 degree oven for 25-30 minutes depending on oven. And we get such a treat which is eaten on hurrah.
All a pleasant appetite!!!
That such work dried tomatoes
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