Recipes Bread Shots

Bread Shots Recipes

 

Preparation time: 15 min (plus resting time)
Cooking time: 15 min

Yield: 24 bread shots

Rating 5 average value 1

Ingredients

• 500 gr. strong white wheat flour
• 25 gr fresh yeast
• 300 gr. water
• 50 gr. extra virgin olive oil
• 10 gr. salt
• 1 tbs powdered garlic
• 2 tbs oregano
• a selection of fillings: walnuts, cheese, olives, chorizo (spanish saussage),…

Directions

1. Rub the yeast into the flour using your fingertips as if making a crumble. Add the salt, water, olive oil, garlic and oregano. Mix the ingredients for 2-3 minutes until the dough starts to form
2. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
3. knead the dough for 5-10 minutes more or until the dough is soft, pliable, smooth and slightly shiny. Put the dough into a lightly floured bowl and cover with a cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
4. Take the dough out of the bowl, deflate it by touching lightly. Grease your hands with olive oil, cut the dough into 24-30 pieces, and roll each of them into a ball.
5. Place the balls on two baking sheets covered with paper parchment. With your finger (greased, remembre) make a hole on each ball, and place a green olive on it (or your chosen filling). Let the balls rise for 30-45 minutes more
6. Preheat oven to 400 º F. Brush the balls with extra virgin olive oil, and bake for 10-15 minutes.
7. You can serve them warm or cold

Notes

If this is the first time you knead a dough, you might want to watch this video before starting. These bread shots can be frozen, and then reheated in the oven for a few minutes