Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Baked goods remain moist for longer
Creamy indulgent taste with less fat
Acid stable and does not curdle
15
easy
Ingredients for 2328 g
200
g
Halloumi cheese
For the olive pesto
250
g
QimiQ Sauce Base
100
g
Feta cheese
40
ml
Greek olive oil
60
g
Kalamata olives,
finely chopped
60
g
Green olives,
finely chopped
60
g
Red bell pepper(s),
roasted
20
g
Garlic,
finely chopped
7
g
Oregano,
minced
20
g
Mint leaves,
finely shredded
5
g
Green onion(s),
finely sliced
10
ml
Sherry vinegar
Salt and pepper
For the turkish bread
20
g
QimiQ Classic
250
g
Bread flour [Wheat flour Type 812]
180
ml
Water
20
g
Dried yeast
4
g
Sugar
450
ml
Water,
lukewarm
820
g
Bread flour [Wheat flour Type 812]
10
g
Salt
Method
1.
For the olive pesto: place the QimiQ Sauce Base and Feta cheese into a food processor and blend until smooth. Add the olive oil and blend well.
2.
Place the mixture into a bowl and fold in the chopped olives, peppers, garlic, herbs, vinegar and seasonings. Set aside and chill.
3.
For the Turkish bread: mix 250 g flour with 180 g water, yeast and sugar. Cover and allow to stand in a warm place for 40 minutes.
4.
Add the water and QimiQ Classic (whisked smooth) followed by some of the flour and mix well. Keep adding the flour until all ingredients are well incorporated. Kneed the dough and allow to rise in a warm place for one hour.
5.
Place the dough on a floured surface and knead until silky for about 8 minutes. Split the dough and work each piece for another 3-4 minutes.
6.
Divide the dough and shape and stretch into 15x12 inch ovals. Place on corn meal, dust with flour, cover and let rise until doubled in size.
7.
Preheat the oven to 425° F and bake for 30-40 minutes. Mist with water 3 times in the first 15 minutes of baking. The bread is done if the bottom sounds hollow when tapped.
8.
Allow to cool on a wire rack and slice. Top the bread slices with the olive pesto, and Halloumi cheese. Gill in a Panini press.