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Stuffed baguette

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Stuffed baguette


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Tempo de preparo

60 min(s)


10 servings

Mônica Monteiro

  • Ingredients
  • Recipe
  • Egg1 unit(s)
  • Dry yeast1 unit(s)
  • Salt1/2 dessert spoon
  • Sugar1 dessert spoon
  • Glass of Warm Water1 unit(s)
  • Wheat Flour500 g
  • Solid tuna in oil2 can(s)
  • Grated onion, catupiry, chopped mozzarella, black olive, oregano to taste
  • Natural Yogurt2 tablespoon
  • Butter1 tablespoon
  • Olive oil1 tablespoon
  1. Activate the yeast in a glass by adding a little water, yeast and 3 tablespoons of wheat flour. Let rest until doubled in size.
  2. Place the flour in a large bowl and make a hole in the middle. Then put the yeast and water and mix only the medium to dissolve the yeast. Then add the egg, Yogurt and sugar mix in the middle again until it's homogeneous. Then gradually add the butter and oil. Knead the dough and finally add the salt. Knead the dough until smooth.
  3. Place the dough in a container with a lid and every 30 min. Boil the dough, let it ferment for a minimum of 2 hours and a maximum of 12 hours
  4. After fermentation, open the dough into 2 equal parts and open it with a rolling pin, place the stuffing (mix the tuna with the optional ingredients) in the center in order and fold the dough as if it were an envelope (sides one on top of the other and ends last).
  5. Place to bake in preheated oven 240g until golden. Approximately 15-20 min.

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