Tip:
Highlight text to annotate it
X
Hello, it's Magalie from CherryPepper Magazine Today we are making a rolled bread
This bread is perfect for bringing over when you're invited or for serving it to your guests
It's easy to make and will be a hit with everyone There won't be one crumb left on the plate
This bread is soft, flavorful and there are as many versions as there are homebakers
Have fun with the recipe, take it over and give us your feedbacks
Start with the flour
The salt and the yeast
Salt and yeast must not touch each other
Salt prevents the fermentation So you mix gently
Add the oil and start kneading by running the mix through your fingers
When the oil is blended evenly, make a hollow and pour the rice milk
Knead the dough for several minutes until it's elastic
You can now transfer the dough to an oiled bowl and let it proof for an hour or two in a draft free place
Usually I put it in the oven heated to 35° in order to help the rise
Now we make the filling. You'll need a food processor
First put the yogurt
The tofu The onions
Garlic
The herbs
And the spices
Salt
Pepper
And nutmeg
Blend a first time
Help with a spatula and then add the nuts that way the mix will stay crunchy
That's it, our filling is ready
Our dough rose well Now we make our bread
Preheat the oven
Roll the dough and shape a big rectangle
Spread the filling
Roll the dough
Cut it in half lengthways
Twist the two dough strands and coil them like a turban
Then, transfer the bread and glaze with rice milk
Bake for 35 to 40 minutes
Our bread is ready
And beautiful
Let it cool down before savouring it
Et voilà, bon appé***!