Bread pita with chervil and cheese

Submitted by enr on 01 Sep 2009
450 g flour
20 g yeast
1 tsp salt
1 tsp sugar
1 tsp paprika
1 tsp mustard
2 tbsp finely chopped chervil
150 g grated cheese
1 and 1/4 cup lukewarm water
1 beaten egg to glaze
Bread pita with chervil and cheese
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Yeast is crushed in a bowl, sprinkle with 1/3 of the sugar and blurs well with 1 tbsp of water. After effervescent (10-15 minutes), add the remaining water. Flour, which are mixed paprika and salt, sifted and put in a deep dish. Add the chopped chervil and 3/4 of the cheese. Make a hole in which to put leavened yeast and water in which the fuzzy mustard. Stir with a wooden spoon. The dough turns on floured surface and knead about 7 minutes, until smooth and elastic. Leave to rise. After the first rise, the dough is kneaded for 5 minutes and then divided into two equal parts. Each half in turn is divided into 3 equal parts, with a lightly floured hands are stretched equally thick sausages with a length of about 25 cm. Three pieces of twisted braid that is placed on an oiled tray. Similarly, work with the second half of the dough. Both shallow cover with greased with sunflower oil nylon and left another 45 minutes for a second rising. The oven is heated to 220 C. The shallow bake 10 minutes, withdrawn, coated with beaten egg and scatter with the remaining cheese. Cooking temperature was reduced to 200 C and baked for 30 minutes.
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01 Sep 2009
Cookbook (Sofia Vangelova Smolnitska) Sofia, 1992.