Name: Homemade bread stuffed
Prep time: 30 min
Total time: 30 min
Yield: 1 Porções
Ingredients: 2 unit(s) Eggs; 6 tablespoon Sugar; 1/2 tablespoon Salt; 1/2 cup Oil; 1 unit(s) Organic Yeast; 400 ml Warm water; 1 to taste Stuffing to taste (I used chicken); 1 unit(s) Cottage cheese; 1 can(s) Corn; 1 kg Wheat flour

Brazil

Eggs

Sugar

Salt

Organic Yeast

Warm water

Stuffing to taste (I used chicken)

Cottage cheese

Corn

Wheat flour

Homemade bread stuffed

Misture o fermento e a água até dissolver completamente. Junte o ovo, o óleo,  o sal e a farinha de trigo, e sove a massa até que fique lisa e homogênea. Deixe descansar por 30 minutos.

Prepare o recheio: misture o frango, o milho, o requeijão culinário . Abra a massa com o auxílio de um rolo, disponha o recheio e enrole como um rocambole. Transfira para uma assadeira untada e enfarinhada e deixe descansar por mais 30 minutos.

Pincele a gema pela superfície e leve ao forno médio (180 graus), pré-aquecido, por 30 minutos, ou até dourar. Fatie e sirva em seguida.

Mix yeast and water until completely dissolved. Add the egg, oil, salt and wheat flour, and knead the dough until it is smooth and homogeneous. Let it rest for 30 minutes.

Prepare the stuffing: mix the chicken, the corn, the curd cheese. Open the dough with the help of a rolling pin, place the stuffing and roll it up like a roulade. Transfer to a greased and floured baking sheet and let rest for another 30 minutes.

Brush the yolk over the surface and take it to the medium oven (180 degrees), preheated, for 30 minutes, or until golden. Slice and serve immediately.

Forma 

Tigela 

Homemade bread stuffed

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