Bread

Loaf Bread with Sun-Dried Tomatoes, Olives and Mozzarella

Name: Loaf Bread with Sun-Dried Tomatoes, Olives and Mozzarella
Total time: 90 min
Yield: 4
Ingredients: 500 g Wheat flour; 2 g Fresh yeast; 300 ml Water; 1 EL Olive oil; 0.25 tsp Salt; 50 g Sun-dried tomatoes; 100 g Mozzarella; 2 sprigs Rosemary; 1 TL Oregano; 1 TL Sugar

Prep time

90 min

Portions

Difficulty

Easy

561

kcal

Nutrition · Per portion

Carbs

95.7 g

Protein

18.9 g

Fat

11.3 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

Kastenbrot mit getrockneten Tomaten, Oliven und Mozzarella

KI-generiert

Ingredients

For 4 portions

Wheat flour
500 g
Fresh yeast
2 g
Water
300 ml
Olive oil
1 EL
Salt
¼ tsp
Sun-dried tomatoes
50 g
MozzarellaOr: vegan mozzarella, feta cheese
100 g
Rosemary
2 sprigs
Oregano
1 TL
Sugar
1 TL

Method

Step by step

1
Dissolve yeast in lukewarm water with sugar.
2
Add flour, salt and olive oil, knead into a smooth dough.
3
Let rise 1 hr.
4
Knead in sun-dried tomatoes, olives and mozzarella.
5
Fill into a loaf pan.
6
Let rise another 20 min.
7
Top with rosemary.
8
Bake at 200°C for about 35 min.

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Bread

Loaf Bread with Sun-Dried Tomatoes, Olives and Mozzarella

For 4 portions

Step by step

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