Small Soft Breads in the Provençal Style
Bread and small breads
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Cook Time
3 h
Servings
10
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Small Soft Breads in the Provençal Style is ready in 3 h and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These small soft breads garnished with sunny ratatouille are a real delight! I love preparing this recipe for a brunch with friends or a cocktail party. The dough is incredibly soft and the vegetable garnish is full of Provençal flavors. The ratatouille, prepared with fresh zucchini, colorful peppers and aromatic herbs, brings a summery touch to these small breads. Feel free to add a touch of fresh cheese and sun-dried tomatoes for even more indulgence. A real treat, easy to make with the Thermomix®!
Ingredients (22 ingredients)
-
450 g flour
-
10 g salt
-
1 packet baker's yeast
-
150 ml milk at room temperature
-
150 ml water at room temperature
-
1 peu milk for glazing
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1 peu oil
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250 g zucchini
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0.5 piece green pepper
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0.5 piece red pepper
-
2 piece small onions
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1 piece round tomato
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1 cuillère à soupe olive oil
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1 cuillère à soupe herbs from Provence
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1 cuillère à café mustard seeds
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6 feuilles basil
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1 pinch curry
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1 peu mill pepper
-
1 peu salt
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250 g fresh cow, goat or sheep cheese
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12 piece sun-dried tomatoes marinated in their oil
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1 peu Parmesan in shavings
Preparation (12 steps)
Preparation of the dough
Lightly oil two medium baking sheets or one large sheet. In a large container, pour 450 g of flour and 10 g of salt, mix. Then add 1 sachet of baker's yeast and mix again. Make a well in the center, add 150 ml of milk at room temperature and 150 ml of water at room temperature. Mix until a soft dough is obtained.
First raising of the dough
Cover the container with lightly oiled film and let ferment for 1 hour in a warm place, until the dough has doubled in volume.
Shaping the small breads
Place the dough obtained on a lightly floured surface, flatten it. Divide into 10 equal parts then knead gently. Shape the pieces with a rolling pin, into ovals of 8cm by 10 cm or into rounds of 9 cm in diameter. Arrange the pieces on the oiled plate, well spaced from each other. Cover with lightly oiled film and let ferment for 30 minutes in a warm place.
Preheating the oven
Meanwhile, preheat the oven to 200°C (thermostat 6).
Preparation for cooking
Flatten the center of the breads with your middle fingers to distribute the air bubbles and prevent blistering. Brush with milk.
Cooking the small breads
Bake for 15 to 20 minutes, until lightly golden. Let cool slightly on a wire rack.
Preparation of the ratatouille: Crushing onions
Peel and quarter 2 small onions. Put the onions in the Thermomix bowl and chop for 3 Sek./Stufe 5.
Preparation of the ratatouille: Sautéing onions
Add 1 tablespoon of olive oil, 1 tablespoon of herbs from Provence, 1 teaspoon of mustard seeds and 6 basil leaves to the Thermomix bowl. Sauté for 3 Min./120°C/Stufe 1.
Preparation of the ratatouille: Crushing vegetables
Wash and cut 1 beautiful zucchini (200 to 300g) into slices or relatively thin half-slices. Deseed and cut ½ green pepper and ½ red pepper into strips. Wash and cut 1 round tomato into dice, removing the core. Add all the vegetables to the Thermomix bowl. Also add a pinch of curry, salt and mill pepper.
Preparation of the ratatouille: Cooking vegetables
Cook the ratatouille in the Thermomix for 20 Min./100°C/Linkslauf Stufe 1.
Preparation of the spread
In a bowl, soften 250g of fresh cow, goat or sheep cheese with a little oil from sun-dried tomatoes and a tear of lemon juice. Add 12 sun-dried tomatoes marinated in their oil cut into small pieces and Parmesan in shavings.
Garnish and enjoy
Spread the warm small breads with the fresh cheese spread, add the ratatouille and enjoy immediately.
Finished cooking? Great! 🎉
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Created by
Marie Blanc
2
Rezepte
0
Kochbücher
Allergens
- Gluten
- Milk
- Mustard
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