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Flutes with sun dried tomato and jalapenos

Sides
Cook time: 0 min.
Servings: 4 pcs

Ingredients for Flutes with sun dried tomato and jalapenos

1glassJalapenos (which also chopped)
1glassSundried tomatoes (like chopped, then it is easier)
2dlA38 or creme fraiche (or huh just in the fridge)
2tspHoney
2tspSalt
4tspBasil
4dlMilk
4tspOregano
4tspThyme
50gYeast
500gFlour (wheat flour and spelt flour)

Instructions for Flutes with sun dried tomato and jalapenos

To prepare the Flutes with sun dried tomato and jalapenos recipe, please follow these instructions:

The yeast is poured into the milk milk. Add A38 (or whatever was in the fridge), honey, spices and chopped sun-dried tomatoes and jalapenos. Add the flour slightly at a time and knead the dough well. Stand and rest for about 1/2 hour (For example, please cook the dough for cold storage, for example, a couple of hours in the refrigerator, but it is not necessary. For example, in the morning you can make it in the morning for use in the evening). Formed to 4 flutes. And put them on the baking sheet. Bake the flutes in the oven at 200 degrees for approx. 20 min hot air

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