Turkish tables' beef confit and kashkaval duo meets a layered bread laminated with butter three times in this toast. Repeating the fold fully is the secret to the flaky layers that appear when sliced.
Knead the flour, fresh yeast, water and salt into a smooth dough and let rise for 45 minutes.
Roll the dough thin, spread with soft butter, fold and roll again; repeat this three times to build the layers.
Gather into a loaf shape and let rise for 15 more minutes.
Bake in a preheated oven for 25 minutes.
Slice the bread, layer with beef confit and kashkaval, and toast both sides in butter.
Repeat the folding exactly three times; skipping a fold keeps the layers from forming. You can freeze the extra loaf whole before slicing. Allergens: contains wheat (gluten) and dairy (butter, kashkaval).
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.