Stuffed Breads

elaboration

- In a small bowl, place ¾ cup of slightly warm water, add the yeast cube, cover with a saucer and allow the yeast to dissolve and double its volume.
- Sift the flour together with the salt and put it on the table in the shape of a crown.
- Place the water with the yeast and take the dough with a fork.
- Incorporate the rest of the water, little by little while you drink and knead the dough, now with your hands.
- the proportion between water and flour is a bit by eye, it should be a very soft and elastic dough.
- add the butter in pieces and continue kneading.
- if necessary, correct the amount of flour or water until obtaining a dough with the desired texture.
- keep kneading until the dough is smooth and very soft.
- Form 9 buns with the dough, cover it with a slightly damp cloth and leave it to rise in a warm place until it doubles in volume.
- roll out the dough into 40 cm rectangles. long.
- place the filling in the center and roll up (at the end of the operation they must have the shape of a cylinder).
- moisten the edges and ends with your finger and water and close the loaves.
- Put in greased roasters taking care to leave 2 or 3 cm between bread and bread.
- let rise for about 20 minutes
- if you prefer that these breads do not have a crust, put a roasting pan with water on the base of the oven
- Bake in a moderate oven until golden brown (about 25 minutes).
- present slightly warm cut into slices.

possible fillings

roquefort
Chop two sticks of celery with their leaves, 300 g of Roquefort cheese and 100 grams of walnuts (not very fine), mix and use.

olives
chop 100 g of cooked ham, 200 grams of pitted black olives and 3 hard-boiled eggs, mix and use.

other possibilities are: onion and cheese. basil mozzarella and dried or candied tomatoes. or whatever occurs to the chef on duty.