Pizza stuffed with frame
33 recipes
semi-integral rustic roll with cheese and bacon
ingredients
servings
4
Wholewheat flour
210 oz
Type 00 wheat flour
200 oz
Water
255 oz
Extra virgin olive oil
1 spoon
White sugar
6 oz
Iodized salt
6 oz
Fresh brewer's yeast
12 oz
Bacon
150 oz
Gorgonzola cheese
150 oz
Emmenthal cheese
200 oz
Water
1 coffee cup
Extra virgin olive oil
3 oz
Bakery products from Italy
semi-integral rustic roll with cheese and bacon
semi-integral rustic roll with cheese and bacon
ready in
1 hour 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
My mother bought a truly beautiful instrument: the bread machine! This has become my only love The morning you throw in all the ingredients, let the function you want and when you come back everything is ready or leavened - I say: what is more beautiful?
preparation
step 1
For the dough. In a bowl, stir together flour and salt. Dissolve yeast in lukewarm doses of half acclimatize and then Unitech also sugar.
step 2
Create a fountain in the mix and pour all the water and the oil. Mix with your hands until a soft dough compact and well.
step 3
If using a food processor, I suggest you first pour the liquid ingredients and then dried ones.
step 4
Place the bowl you used to knead in a warm place, well covered.
step 5
Let rise for at least an hour and a half. If the dough does not have tripled, let stand still, if anything with a blanket covering the bowl.
step 6
For the composition. Cut all the ingredients for the filling into small pieces.
step 7
Preheat oven to 180 degrees.
step 8
Once will be leavened, divide the dough in half and roll out a first half on a floured surface. Stuffed with half of the ingredients and then rolled to the long side.
step 9
Close the edges and place in a large pan lined with parchment paper. Do the same thing with the other half of the mix.
step 10
Brush them with water and oil.
step 11
Place in preheated oven and cook for at least 40 minutes. Again you can prove that the dough is cooked impaling them with a toothpick.
