It has been a long time since I wanted to prepare this type of Bread stuffed with onions. And here, in my fridge, there is a loooot of leeks. Well, now is the time. And I rolled up my sleeves…
For the base I used a recipe from the internet site supichka.com, and to stay true to myself, I added something of my own – white cheese in the stuffing. Something unique came out as a result!
Enjoy!
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Pour warm water, sugar and yeast into a bowl.
Mix well.
Add about 1/2 cup of flour and mix well.
Let the mixture rise for about 10 minutes.
Add the salt and the olive oil to the mixture.
Start adding the pre-sifted flour and mix.
After adding almost all the flour, the mixture will be shaped in a dough ball.
Transfer the unformed dough ball to a flat surface and knead it. If necessary, add some flour so that it does not stick to the hands and the countertop. Of course, you can also use a kitchen robot for this.
Sprinkle the dough lightly with flour and place it in a floured bowl. Cover it with a food wrap or a cloth and let the dough proof for about 1 hour.
While waiting for the dough to proof, chop the onion. Put it with the fat in a pan and fry over a moderate heat.
Once the onions is softened, add the spices - oregano, savory, and optionally red pepper powder. Stir well and remove from the hotplate. The onions should be soft, otherwise they will be unpleasantly crispy. Wait for the stuffing to cool, add the crushed cheese and stir.
That's how nice the dough had risen.
Place it on a countertop and gently knead it for about 1 minute, until it looses its excess air and can be processed.
Divide the dough into 2 parts, one representing approximately 2/3 and the other - 1/3 of the dough.
Take the large ball and roll a bark about 1 cm thick.
It should be large enough to cover the bottom of the baking pan, its walls and a little outside the tray.
Here's how it was with my dough.
Spread the stuffing evenly over the crust.
Then roll out the second smaller crust and place it on top of the filling. It should be about as large as the diameter of the pan.
You can now proceed in two ways. One is to just put the edges of the bottom crust over the top one. It also looks beautiful. I prefer to stitch them. To make something like a braid on the edge, take the two edges of the dough and twist it slightly. Then proceed all over the edge of the dough until you get a nice edge.
To prevent the dough from blowing out and to form itself irregularly, make light cuts with a sharp knife. This way, the air inside will have a place to come out and will not deform the top cover. The shape of the slits depends on your imagination.
Let the bread rest for about 10-15 minutes before baking.
Then gently brush the surface of the bread with the beaten egg with oil and milk.
Here's our bread, ready to go into the oven.
Bake the bread in a preheated oven at 180 degrees for about 30 minutes until golden.
Let it cool slightly (5-10 minutes), remove from the pan and place it in tray or a large plate.
Optionally, you can cut it into portions just like pizza. Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Pour warm water, sugar and yeast into a bowl.
Mix well.
Add about 1/2 cup of flour and mix well.
Let the mixture rise for about 10 minutes.
Add the salt and the olive oil to the mixture.
Start adding the pre-sifted flour and mix.
After adding almost all the flour, the mixture will be shaped in a dough ball.
Transfer the unformed dough ball to a flat surface and knead it. If necessary, add some flour so that it does not stick to the hands and the countertop. Of course, you can also use a kitchen robot for this.
Sprinkle the dough lightly with flour and place it in a floured bowl. Cover it with a food wrap or a cloth and let the dough proof for about 1 hour.
While waiting for the dough to proof, chop the onion. Put it with the fat in a pan and fry over a moderate heat.
Once the onions is softened, add the spices - oregano, savory, and optionally red pepper powder. Stir well and remove from the hotplate. The onions should be soft, otherwise they will be unpleasantly crispy. Wait for the stuffing to cool, add the crushed cheese and stir.
That's how nice the dough had risen.
Place it on a countertop and gently knead it for about 1 minute, until it looses its excess air and can be processed.
Divide the dough into 2 parts, one representing approximately 2/3 and the other - 1/3 of the dough.
Take the large ball and roll a bark about 1 cm thick.
It should be large enough to cover the bottom of the baking pan, its walls and a little outside the tray.
Here's how it was with my dough.
Spread the stuffing evenly over the crust.
Then roll out the second smaller crust and place it on top of the filling. It should be about as large as the diameter of the pan.
You can now proceed in two ways. One is to just put the edges of the bottom crust over the top one. It also looks beautiful. I prefer to stitch them. To make something like a braid on the edge, take the two edges of the dough and twist it slightly. Then proceed all over the edge of the dough until you get a nice edge.
To prevent the dough from blowing out and to form itself irregularly, make light cuts with a sharp knife. This way, the air inside will have a place to come out and will not deform the top cover. The shape of the slits depends on your imagination.
Let the bread rest for about 10-15 minutes before baking.
Then gently brush the surface of the bread with the beaten egg with oil and milk.
Here's our bread, ready to go into the oven.
Bake the bread in a preheated oven at 180 degrees for about 30 minutes until golden.
Let it cool slightly (5-10 minutes), remove from the pan and place it in tray or a large plate.
Optionally, you can cut it into portions just like pizza. Enjoy! 🙂
