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To make dough, combine flour, sugar, yeast and ½ tsp salt in a large bowl and make a well in the centre. Combine milk, the lightly beaten egg and oil in a bowl and add to flour mixture. Using your hands, mix until well combined. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes or until dough doubles in size.
Meanwhile, to make filling, combine all ingredients in a bowl and season with salt and pepper.
Preheat oven to 250°C and line 2 large oven trays with baking paper. Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth. Divide dough in half, and roll out into 2 x 18 cm x 32 cm oval shapes. Transfer to lined oven trays. Rest for 15 minutes.
Scatter half the filling over one piece of dough, leaving a 5cm border. Fold up edges and pinch firmly at either end to form a boat shape, leaving centre with filling exposed. Repeat with remaining dough and filling.
Reduce oven to 180°C. Bake breads for 12 minutes or until lightly golden. Remove from oven and brush with extra egg yolk. Break remaining 2 eggs onto centre of each bread and bake for a further 7 minutes or until bread is golden and egg is cooked. Serve immediately with butter, if desired.
450 g (3 cups) bread flour, sifted, plus extra, to dust
1 tsp caster sugar
2 tsp (7 g sachet) dried yeast
250 ml (1 cup) milk, warmed
3 eggs (1 lightly beaten), plus 1 extra lightly beaten yolk
1 tbsp grape seed oil
butter, to serve (optional)
200 g (2 cups) coarsely grated mozzarella
180 g (¾ cup) firm ricotta, crumbled
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped chives
Hinzugefügt von: Natália Martins
Konsultiert: 3315 X
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