V-ZUG SL Bedienungsanleitung PDF herunterladen (Seite 63)

120 121 Bread Flans

Mix the ﬂour and yeast together in a bowl, add the luke- 1

warm water and salt, then knead to a smooth dough.

Put the dough into a bowl, cover with a damp cloth, leave

at room temperature until it has doubled in volume

(1–1½ hours).

Mix the olives, tomatoes and oregano together.2

On a ﬂoured work surface, roll the dough out into a rectangle 3

about 40 cm × 30 cm. Put the mozzarella sticks along

the long side of the piece of dough. Spread the tomato and

olive mixture over the remainder of the dough, leaving

a 2 cm gap along the opposite edge to the mozzarella sticks.

Start at the end where the mozzarella is and roll up the

dough. Shape the roll of dough into a ring. Cover the tray

with baking parchment and put the ring on it. Use a pair

of scissors to cut crosses into the dough, around 3 cm apart

from one another. Cover the ring with a damp cloth and

leave to rise again for 5–10 minutes.

Start the recipe. Appliance preheats. Put the original 4

baking tray into the preheated cooking space at level 2. Press

OK to continue. Top / bottom heat humid 200–210 °C,

30–35 minutes.

Tip

Parmesan or Sbrinz cheese can be used instead of

mozzarella.

Italian ring loaf

Original baking tray

750 g dark wheat ﬂour or

farmhouse ﬂour

1 yeast cube, crumbled

4¾ dl lukewarm water

1 tbsp salt

100 g pitted black olives,

drained, diced

100 g dried tomatoes in oil,

drained, diced

2 tbsp chopped oregano leaves or

1 tbsp dried oregano

3 mozzarella sticks, 30 g each

Preparation: 2 hours

Cooking: 30 minutes

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V-ZUG SL Bedienungsanleitung Seite 63