Recipes for children... and adults.
“From Palio, located in a land of cereals, we pursue our panarra production from the origin”. This is how they are presented in palio restaurant, in Ocana, Toledo, 62 kilometers from Madrid, in the middle of that traditionally cereal field where they obtain stone-ground biological flour with which they make their own bread daily.
In the restaurant run by Jesús Monedero the bread is his “spoiled child”, made with Manchego varietals of spelled, rye, buckwheat, rice, corn and common wheat and with homemade ferment, "long fermentations at room temperature, without controlled fermentation stoves", they explain. "Our thermometers are our hands."
Jesús, in addition to being "a staunch defender of artisan bread", is a regular contributor to the quality bread platform in which they bring together recipes, news and novelties around one of the most basic foods in our diet and that, at last, is having the fame and quality that it should.
We asked them to share with us a recipe for homemade and different bread. And his answer was ** this fun and easy rolled pizza bread perfect to make and eat with children… and adults. **
Pizza bread or pizza rolls.
Pizza pan or pizza rolls recipe
INGREDIENTS:
500 grams of flour
280 ml of water
8 grams of fresh yeast
10 grams salt
For the filling:
Ketchup
cheese spread
Oregano
ELABORATION:
1. Mix flour, water, yeast and salt, knead everything and let rest until it doubles the volume.
2.Stretch the dough with a roller.
3.Spread the cream cheese, the tomato sauce and sprinkle the oregano. Cut small portions and roll up about himself.
4.Place on a baking tray and let double in volume. To bake at 240°C for 12 minutes.
To enjoy!