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Italienisches Mozzarellabrot
Zubereitungszeit 115–125 Minuten
Zutaten Teig
1 Würfel Hefe (42 g)
200 ml Wasser, lauwarm
500 g Mehl
1 TL Salz
3 EL Olivenöl
Zutaten Belag
125 g Mozzarella, gewürfelt
100 g Pecorino, grob geraspelt
2 Knoblauchzehen, geschält und sehr
fein geschnitten
2 EL Basilikumblätter, geschnitten
Zum Bestreichen
Olivenöl
Zum Bestreuen
1 TL grobes Salz
Rosmarinnadeln
1 TL bunter Pfeffer, grob geschrotet
Zubereitung
Hefe unter Rühren in lauwarmem Was-
ser auflösen. Mit Mehl, Salz und Oliven-
öl zu einem festen Teig verkneten. Im
Backofen zugedeckt bei 35 °C
Ober-/Unterhitze ca. 45 Minuten gehen
lassen.
Teig leicht durchkneten und zu einem
Rechteck (30 x 40 cm) ausrollen. Mit
Mozzarella, Pecorino, Knoblauch und
Basilikum belegen und von der schma
-
len Seite aus aufrollen. Die Rolle auf ein
Backblech legen und im Backofen zu
-
gedeckt bei 35 °C Ober-/Unterhitze
weitere 15 Minuten gehen lassen.
Das Brot mehrmals bis mindestens zur
zweiten Schicht tief einschneiden, mit
Olivenöl bestreichen und mit Salz, Ros
-
marin und Pfeffer bestreuen. Das Brot
goldbraun backen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
2
Temperatur 170–190 °C
Wassermenge ca. 200 ml
Ebene 2
1. Dampfstoß sofort nach Gar-
gut-Einschub
2. Dampfstoß nach weiteren
10 Minuten
Backzeit 35–45 Minuten
Tipps & mehr
Als Variation können Sie 100 g getrock
-
nete eingelegte Tomaten kleinschnei
-
den oder 100 g in Scheiben geschnitte
-
ne Oliven vor dem Aufrollen mit auf den
Teig legen.
Rezepte
131
131


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