BreadBakingDay #5: Filled Pizza Bread

BBD#05
 
 
Chelsea from Rolling in dough at http://www.chelseagreigh.typepad.com/ chose Filled Breads for the 5th round of Bread Baking Day. Rolls, calzones and meat pies all count as filled breads. Son no.2 asked me, if I could bake the „Gefüllte Pizzabrot“ still in 2007. I did and the stuffed and folded pizza met the conditions for BBD #5 (http://www.chelseagreigh.typepad.com/bonvivant/2007/12/breadbakingday.html) just in time.

Filled Pizza Bread

Filled Pizza Breads 004

Delicious!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Filled Pizza Breads
Categories: Baking
Yield: 4 Generous servings

Ingredients

H DOUGH
362 grams   All-Purpose Flour
312 grams   Semolina
3 tablesp.   Olive oil
2 teasp.   Salt
1 teasp.   Instant yeast
357 grams   Water
H FILLING
200 grams   Parma-style ham
      Pepper
      Salt
2 teasp.   Rosemary, chopped
120 grams   Sundried tomatoes
250 grams   Mozarella, buffalo mozarella is the best

Source

  //ww2.kingarthurflour.com/
  Tim Mälzer – VOX – Schmeckt nicht gibt’s nicht
  Edited *RK* 12/28/2007 by
  Ulrike Westphal

Directions

Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it’s smooth, about 5 to 10 minutes. The dough will become smooth and shiny. Place the kneaded dough in a greased plastic bag, seal, and refrigerate at least overnight, or for up to 5 days.

Preheat your oven to 225°C. Remove the dough from the refrigerator, divide it in four, and fold each piece over a few times to remove any large air pockets.

Cut tomatoes into cubes, drain mozarella.

Filled Pizza Breads 001 Filled Pizza Breads 002 Filled Pizza Breads 003

Use a rolling pin or your hands to gently stretch the dough to the thickness you like. Cover one half of the dough with tomatoes and ham. Cover with mozzarella, plucked into pieces. Season with pepper. Fold over the uncovered half and crimp shut. Place two pieces on parchment paper lined baking sheet.

Incise every piece 4 times, brush with olive oil, sprinkle with salz and rosemary.

Bake for 12 minutes until golden brown.

Note: If you plan to use the dough within 12 hours or so, knead it and then let it rise at room temperature for 1 hour before refrigerating.

=====

4 thoughts on “BreadBakingDay #5: Filled Pizza Bread

  1. Ché Borko at blogkoch.de

    Mir ist gefüllte Pizza noch nie gut gelungen… aber ich kann den Duft schon merken, von deftigem Parma und herzhaften Rosmarin. Lecker.

    Antworten

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.