This kind of bread is a great option for a picnic: it's delicious, filling, and perfectly tolerates a long journey in a bag!
It is necessary
- - 1 large carrot;
- - 2 paprika peppers;
- - 2 small shallots;
- - 1 tbsp. olive oil;
- - 200 g butter;
- - 14 g dry yeast;
- - 400 g semolina;
- - 4 eggs;
- - 4 yolks;
- - 100 g of hard cheese;
- - 8 halves of sun-dried tomatoes;
- - 1 tbsp. pitted olives;
- - 2 tsp thyme;
- - 2 tsp savory;
- - a handful of pumpkin seeds;
- - a handful of sunflower seeds;
- - salt to taste.
Instructions
Step 1
First of all, keep in mind that the butter and eggs should be at room temperature, so remove them from the refrigerator an hour before cooking.
Step 2
Peel and chop the carrots into small cubes. Grind red pepper. Chop the onion into thin rings.
Step 3
Heat 1 tablespoon olive oil in a skillet and add the onion rings. Fry until lightly golden, then add peppers and carrots and keep on fire, stirring occasionally, until soft. Add the herbs and remove from the stove to cool to room temperature.
Step 4
Beat the butter with an electric whisk, then beat in the eggs and yolks, season with salt to taste and mix until smooth.
Step 5
In a bowl, combine semolina with yeast, pour in the mixture of liquid ingredients and knead the dough (you can also do this in a mixer using a special attachment).
Step 6
Grate the cheese, mix into the dough along with the rest of the cooled vegetables. Add chopped olives, mix again and leave for an hour in a warm place, covered with a towel.
Step 7
Preheat the oven to 180 degrees. Line two forms for bread with baking paper. Put the dough in the mold and send to the oven for about 45 minutes.
