Cheesy Bread Ring Filled with Sausage
This decadently delicious bread ring brings an Italian touch to your plate. Use sausages, mozzarella, and cheddar for the stuffing. The cheese and meat combo make the end result hearty and filling. Roll the whole thing and bake it for an incredibly rich experience.
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Italian Stuffed Bread Dough Recipe | Tortano Bread Ring | Fuzz & Buzz
Italian Stuffed Bread Dough Recipe - This Tortano Bread Ring with ham, mozzarella cheese, oregano, and marinated sun-dried tomatoes is an ideal party bread, brunch, or great as picnic food.
In Italy, this bread is made often during Easter.
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Ingredients (Use a scale if you have one)
3 cups (360 g) of 00 flour or all-purpose flour/bread flour.
1 cup and 2 tablespoons (145 g) of Durum wheat flour
4 and 1/2 teaspoons (14 g) of instant yeast
1 and 2/3 cups (400 ml) of lukewarm milk
2 tablespoons of Extra-Virgin Olive Oil
1 Tablespoon of honey
2 teaspoons of salt
This bread is so versatile that can be stuffed with salami, peppers, and your favorite cheese, vegetables, and basically anything you love with bread.
(Filling)
12 slices of Ham
2.5 Oz (75 g) of marinated sun-dried tomatoes (Julienne Cut)
Fresh Oregano
1 and 1/2 cup (200 g) of Diced Mozzarella cheese
Directions:
In a medium bowl add the Durum wheat flour, Instant Yeast, salt and blend with a whisk.
In another large bowl add the Lukewarm milk, Extra-Virgin Olive Oil, honey and mix them into the Durum wheat flour mixture. Then Add half at the time of the 00 flour o all-purpose flour and combine with your hands. The dough is supposed to be stycky. Remove the dough from the bowl and place it on a clean counter and kneed with your hands for about 10 minutes or until the dough is smooth.
1st rise: Transfer the dough in a bowl and cover with a plastic wrap or a kitchen towel. Let rise until double the size in a warm place like inside the oven with the light on.
Linee a baking sheet with parchment paper.
Once the dough is ready, remove the plastic wrap or towel and deflate the dough by punching down.
Use a rolling pin to roll the dough into a 27 x 50-inch (about 70 x 50-cm) rectangle.
Fill the dough with the sliced ham, diced mozzarella, marinated sun-dried tomatoes and oregano or with the filling of your choice.
2nd rise: Starting from the long side, roll the dough into a long sausage shape move the bread into the lined baking sheet then shape into a wreath and connect and squeeze the endings together.
Let it rise under a kitchen towel for about 30 minutes.
Preheat the oven to 480°F (250°C).
After 30 minutes dust the bread with some flour and move into the oven then change the temperature to 390°F (200°C).
Bake in the middle position for about 25-28 minutes.
Allow the bread to cool for at least 15 minutes before serving.
Buon appetito!
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Crispy Onion Rings Recipe | Home-Made Panko Bread Crumbs| 3 Unique Dips | Chef Sanjyot Keer
Full written recipe for Onion rings
Prep time: 20- 25 minutes
Cooking time: 25-20 minutes
Serves: 4-5 people
Panko breadcrumbs
Ingredients:
• White bread slices as required
Method:
• Panko breadcrumbs are specifically made from white part of the bread, to make them, first trim off the sides of the bread slice, and further cut the white part of the bread in cubes. Do not discard the sides as you can use them to make the normal bread crumbs that are finer in texture. You simply have to grind them in the grinding jar and further toast on a pan until the excess moisture has evaporated, you can use the finer bread crumbs not only for coating but also as a binding agent in many recipes.
• Further transfer the bread pieces in a grinding jar, use pulse mode once or twice to break down the bread pieces. Do not grid to much as we need the texture of the bread to b a little flaky, grinding more will make them into powder like consistency and that’s not what we want.
• After pulsing it for once or twice, transfer the bread crumbs over a pan, and on low heat, toast it while stirring continuously, the main reason to do is to evaporate the moisture from the bread. You would see steam coming out while toasting and that denotes the moisture presence in the bread.
• You need to toast it until the entire moisture has evaporated, but make sure the colour shall not change even slightly.
• Once the moisture has evaporated, transfer it over a plate and cool down, as the crumbs cool down, store it in an airtight container and it stays good in the refrigerator for couple of months. Use them accordingly.
Dips
Ingredients:
Special onion ring dip
• Mayonnaise ½ cup
• Ketchup 3 tbsp
• Mustard sauce 1 tbsp
• Red chilli sauce 1 tbsp
• Garlic paste 1 tsp
Garlic dip
• Thick curd 1/3rd cup
• Mayonnaise 1/3rd cup
• Powder sugar 1 tsp
• Vinegar ½ tsp
• Fresh coriander 1 tsp (finely chopped)
• Garlic paste ½ tsp
• Salt a pinch
• Black pepper a pinch
• Cold water as required
Achari dip
• Mayonnaise 1/3rd cup
• Achar masala 1 tbsp
Method:
• For special onion ring dip, add all the ingredients of the dip in a bowl & mix well, your special onion ring dip is ready, refrigerate until you serve.
• For garlic dip, add all the ingredients of the garlic dip in the bowl & mix well, you can adjust the consistency by adding cold water, if your crud is not too thick you can avoid the addition of the water, your garlic mayo dip is ready, refrigerate until you serve.
• For achari dip, simply mix achar masala and mayonnaise, your achari dip is ready, refrigerate until you serve.
Making of onion rings
Ingredients:
• Onion big size as required
For batter
• Refined flour 1 cup
• Cornflour 1/3rd cup
• Salt to taste
• Black pepper a pinch
• Garlic powder 1 tsp
• Red chilli powder 2 tsp
• Baking powder ½ tsp
• Cold water as required
• Oil 1 tbsp
• Refined flour to coat the rings
• Salt & black pepper to season the breadcrumbs
• Oil for frying
Method:
• Peel the onions and cut them in 1 cm thickness, separate the layer of the onions to get the rings.
• Remove the membrane which happens to be a very thin layer which is transparent & on the inside wall of every layer of the onion, try to remove if possible as it’ll make the surface a little coarse and it'll be easy for the batter to stick.
• For making the batter, take a mixing bowl, add all the dry ingredients, and mix once, further add cold water and whisk well, add enough water to make a semi thick lump free batter, further add oil and whisk again.
• As all the components are ready, add little flour in a bowl to coat the rings, take another bowl & add the prepared panko breadcrumbs in it, season it with salt & black pepper, give a mix, keep the batter bowl next to it.
• Start by coating the rings with dry flour, shake to remove excess flour, further transfer in the batter bowl and coat it well, use a fork & lift it so the extra coating falls down in the bowl, immediately coat it nicely with seasoned panko breadcrumbs, make sure do not press while coating with crumbs as we need the texture to be flaky and crumby, let it rest for a while.
• Set oil in a wok for frying, deep fry them coated onion rings in hot oil on medium flame until its crisp & golden brown in colour.
• Remove it over a sieve so the excess oil drains off, your crispy onion rings are ready.
• Serve hot with the prepared dips or you can be creative by making your own dips.
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Camembert HEDGEHOG Bread | Cheese in a Loaf | How to make recipe
#originalnakedchef
Original Naked Chef demonstrates how to make Camembert cheese in a loaf, also know as Camembert cheese hedgehog bread recipe. This is a very easy to follow recipe and perfect for Christmas, Thanksgiving or whenever you want a snack. The cheese and bread are cooked in the oven and you end up with nice crisp bread and gooey cheese to dip the bread into. Naked Chef flavoured the bread with olive oil, rosemary and garlic so it tastes like garlic bread. Give this a try and is the perfect tear and share bread and cheese recipe.
Vanishing Cheddar Jalapeno Bread
I had every intention of sharing a recipe with ya'll that would last for days. I pictured a loaf of bread that would stretch out for several meals; then I remembered how good this bread is. Cheesy, spicy, rich, and soft; this bread is truly addictive. If you have more self control than our family it would make an incredible breakfast sandwich, pair wonderfully with any dinner, or satisfy that afternoon craving. Get Baking Yall!
Also, below is a link to a highly informative reference on turmeric from America’s Test kitchen! I can attribute most of the knowledge I have gathered from them!