Ingredients
The dough for baguette:
- 410 gram Flour wheat / Flour + 2-3 tbsp
- 150 ml Water
- 150 ml Milk
- 1 teaspoon Yeast 4 g-dry, fast-acting
- 1 teaspoon Sugar
- 4 teaspoons Olive oil
- 2,5 tablespoons Vegetable oil 1 tbsp for greasing the dough and bowl and 4 tsp for the top of the baguette
- 1 teaspoon Salt
Tomato sauce:
- 100 ml Water
- 2 tablespoons Tomato paste
- 1 clove Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Seasoning oregano, Basil
- 1 pinch Sugar to taste
- 1 pinch Black pepper to taste
- 1 pinch Paprika sweet to taste
- Salt to taste
Filling:
- 4 tablespoons Hard cheese grated, it is desirable that by heating melted
- 6 pieces Processed cheese 4 PCs-in the filling+2 PCs for the top - I have cheese for toast
- 100 gram Brisket
- 100 gram Ham
- 8 pieces Cherry tomatoes for decoration
- 4 twigs Greens for decoration
Instructions
- Prepare the dough for the baguette. Mix yeast (1 tsp), sugar (1 tsp) with warm water (150 ml) and milk (150 ml).
- Mix flour (410 g) with salt (1 tsp) and sift.
- In the liquid mixture, add small parts of flour and knead the dough.
- Dust the countertop with flour and spread the dough. Knead and collect in a bun.
- Lubricate the bun with vegetable oil and cover with a bowl, leave for 30 minutes, on the table.
- In 30 minutes, the dough has risen, it has become smooth, shiny and does not stick to your hands. Then knead the dough.
- Grease the dough and bowl with vegetable oil (0.5 tbsp) and cover tightly with a lid or film. Put the bowl in a warm place to lift the dough 2.5 times, for 60 minutes.
- Prepare the sauce. Mix tomato paste with olive oil. Add the pressed garlic, a pinch of oregano and Basil, salt and pepper. You can add a pinch of sugar.
- After lifting, spread the dough on the table top dusted with flour and knead. Roll out the dough to the size of 30 * 40 cm and divide into 4 parts (tortillas).
- Grease the tortillas with sauce and spread the cheese plates.
- Then put the ham.
- And lay out the brisket.
- 1 tsp. add the sauce to the tortillas.
- Pinch the edges of the tortillas, turn them over and roll them in flour.
- Put the blanks on greased baking paper and cover with a towel. Leave the bowl in a warm place until the dough increases by 2 times, for 20-30 minutes. Turn on the oven at t 220 C.
- After increasing the blanks, lubricate the top with tomato sauce.
- Sprinkle the blanks with grated cheese (1 tbsp each), and gently pour the top with olive oil (1 tsp each). I decorated the top with plate cheese and cherry tomatoes.
- Put the pan with baguettes in the oven preheated to t 220-230 C, for 20-25 minutes or until Golden brown. Soft, spicy, and delicious baguettes with filling are ready!
- Bon appetit!