13 Jan 2008

Stuffed rolled bread

stuffed rolled bread

Oregano is a versatile ingredient. You must use in almost anything, I let another recipe before I continuous with the next herb

As here, especially this year, the heat is horrible in summer; we had 96 degrees at night, no fresh air in any where….less in my kitchen, now. Yes!!! I have fresh air now.Today my air conditioner was installed in kitchen and I back to bake.

When I was a newlywed I usually made this rolled bread, actually that delicious bread was our dinner for many months. In those days, I was started to try new dishes too, and the rolled bread was forgotten …until today. Thinking in oregano I remembered them, and with cold air in my kitchen I decide to make again. This recipe serves four medium breads that you can freeze .Is ideal for an outdoor meal or a picnic.


Stuffed rolled bread

Rolled suffed bread


  • 1 tablespoon active dry yeast
  • 1 cup warm milk (110 to 115 degrees F)
  • 2 egg
  • ½ cup olive oil
  • 1 tabs salt
  • 1 tabs sugar
    3 3/4 cups all-purpose flour


Filling:

  • 1 tablespoon olive oil
    2 medium tomatoes, chopped
    1 cup chopped cooked ham
  • 1 cup mozzarella chopped
    1 teaspoon dried oregano
  • 1 teaspoon parsley chopped
  • Salt and pepper to taste


Method:


In a mixing bowl, dissolve yeast in warm milk. Add the eggs, oil and salt and sugar; beat until smooth. Stir in enough flour to form stiff dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, cut the tomatoes, add ham, mozzarella, parsley, olive oil, salt and pepper; mix well.. Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. X 12-in. Rectangle. Spread filling over dough to within 1/2 in. Of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place, seam side down, on a greased baking sheet. Do not let rise. Bake for 18-22 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers
or freeze.

9 comments:

Natércia said...

Silvia adorei sua receita e a sua vizitinha no meu cantinho seu cantinho é um luxo obrigada beijnhos. Natércia...

Maryann said...

Wonderful bread, great photos :)

The Cooking Ninja said...

Great pic :) This is something my better half loves :)

Wish we have some summer heat. It's cold winter here with grey sky.

Patricia Scarpin said...

Sylvia, this is just so delicious! I love stuffed breads.
Your new template is gorgeous!

JennDZ - The Leftover Queen said...

Yum, Sylvia! That IS a meal to itself!

Dhanggit said...

hello sylvia!! do you have any secret in making bread?? i do remember trying one but it was catastropic..hahaha..let say it was like a wood more than a bread..the only thing i can make that im really good at are foccacias..i hope someday i can make roll bread as delicious looking as these...beautiful photos as always :-)

Kevin said...

That savoury stuffed bread sounds really good!

Agdah said...

Sylvia, eu estou adorando essa série.

myfrenchkitchen said...

this is a wonderful(not to mention beautiful) idea for a picnic or al fresco eating in summer...will remember this one when our season is here.
Ronell