Olive and tomato pulp
Bread, buns & biscuitsServings: 12 pcs
Ingredients for Olive and tomato pulp
1 1/3 | dl | Cottage cheese |
1.5 | dl | Low-fat milk or buttermilk |
12 | Black olives without stones | |
2 | tsp | Baking soda |
2 | tbsp | Margarine |
5 | dl | Whole wheat flour or wheat flour or a mixture |
6 | Sun-dried tomatoes |
Instructions for Olive and tomato pulp
To prepare the Olive and tomato pulp recipe, please follow these instructions:
Heat oven to 200 degrees. Line a plate with wax paper.
Pour the flour, baking powder, margarine and cottage cheese in a food processor and mix it quickly.
Cut the olives into slices and chop tomatoes coarsely. Mix the chopped into the dough. Work quickly the milk in.
Pour the dough out on a floured board. The form then the dough to 3 ½-4 cm-thick rods.
Put them on the plate, push them out and cut them into tilted pulp. Bake 20 minutes or to the loaves are golden and sound hollow when you knock on them.
Tips:
This dough can be frozen before or after baking. If the freeze before baking, it is best to freeze the rollers all over and carve them when they are melted. If they can be frozen after baking so let them be completely cold and put them in a freezer bag.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328