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Receta Bread Roladde With Dried Tomato Basil

by Global Cookbook

Ingredientes

3 c. Flour 1/2 c. Corn meal (polenta) 2 x Tabls quick yeast (or possibly 1/2 cube fresh yeast 30 grams) 1/2 tsp Each salt and sugar 1 c. Water (up to 1-1/2)

1 jar Dry tomatoes in oil ( you don't need to use all) 1 box Goet cheese Cammambre 100 gm Mozzarela cheese 1 x Fresh bunch Basil Fresh grnd pepper

Direcciones

1. 1St step: In your electric mixer put all Ingredients - But the water. Mix with Yeast dough hook and start pouring the water until you get soft and Alastic dough. Continue to kneed for another 5 min ( Dough shouldn't stick to bowl), With oily hand ,cover dough completely with oil and some around the bowl. Cover with nylon seal wrap and some towels and leave it to double it self ,about 1 1/2 hrs in hot place out of draught.
2. You really do not have to be an expert to prepare this dough.
3. 2nd Step: Directions:When dough is ready to use, Punch down dough and transfer to floured board.
4. Kneed few time and roll out a rectangle leaf. Brush some of the tomato's oil over the dough.put some tomatoes over the dough, don't cut them. Cut big pieced of the goat cheese, (You do not have to use all)put over the tomatoes it does not need to cover them all. On top cover with the Basil.
5. don't cut them. On top of all cut pcs of muzzarella cheese,again not small pcs. Grnd some fresh pepper. Turn some the dough from the sides in and start rolling away from you, Try and roll it tied.
6. Put the roladde on baking sheet which is cover with baking paper and on top sprinkle some of the Polenta so it wan't stick. Cover with some towels and leave to rest for 20 min.
7. Bake it pre heated 350 - 375 F warm oven for 35 - 40 min.
8. Transfer to a rack immediately and cold.Keep in nylon bag for next day use.

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