Ingredients:
Dough:
100g walnuts
250g milk
20g fresh yeast
5g sugar
500g Manitoba flour or strong bread flour
10g salt
Filling:
50g parmesan, roughly chopped
100g butter
350g frozen spinach
200g smoked salmon
Top:
Milk
Sesame
Poppy seeds or nigella seeds
Preparation:
- Grate parmesan 10 seconds on Speed 9 and set aside.
- Chop walnuts for 3 seconds on Speed 7. Set aside.
- Put milk and sugar in TM Bowl, warm for 1 minute at 37°C on Speed 2.
- Add yeast and mix for 10 seconds on Speed 4.
- Sift in flour. Add walnuts and salt. Knead for 3 minutes.
- Transfer the dough into an oiled large bowl. Cover with plastic film and let it rise for at least 1 hour.
- Cook, drain and squeeze well water out of spinach. Sautee a couple of minutes with butter. Remove from heat. Add grated parmesan, mix, adjust the salt and let it cool at room temperature.
- Roll the dough with rolling pin around 30 x 70 cm
- Spread spinach over.
- Place salmon slices over the spinach
- Start rolling from the long end, rolling into a log shape. Unite the two ends forming a ring shape.
- Transfer it into baking tray that is previously covered with baking paper. Place a small bowl at the center so that it wouldn’t lose its shape while rising. Make diagonal slits.
- Cover with a clean damp tea towel and let it rise for 1 hour.
- Brush your bread with a little milk. Decorate with sesame and poppy seeds
- Bake in preheated oven at 200°C for 15-25 minutes. (Well, in the original recipe it says 15 minutes but it took me 25 minutes. After 20 minutes I removed the bowl and baked other 5 minutes)
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