After the great success of the Stuffed Bread Dove, today I decided to prepare it with vegetables. Easter is just around the corner, and everyone is always looking for the perfect appetizer for Easter lunch or Easter Monday. The vegetable bread dove is simple to prepare and delicious. Perfect for decorating the table on Easter day but also to take to a picnic for Easter Monday. You’ll make a great impression in just a few simple steps. You might also be interested in;
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
For 2 doves weighing 750 g each
- 10.6 oz all-purpose flour
- 10.6 oz remilled durum wheat semolina
- 5.3 oz sourdough starter (or 0.35 oz fresh yeast)
- 14.1 oz water
- 3 tsp fine salt
- 1 tsp granulated sugar
- 2 zucchini
- 2 bell peppers
- to taste salt and oil
- to taste minced or dried garlic and parsley
- 7.1 oz sliced cheese
- 7.1 oz sliced cooked ham
- 3.5 oz grated cheese
Tools
- Stand Mixer
- 2 Molds paper dove molds
- Pan
- Rolling Pin
- Bowl
Steps
Place all ingredients in the Thermomix bowl and knead for 6 minutes on dough speed.
Do 3 sets of folds 30 minutes apart from each other.
Transfer to a bowl, cover with plastic wrap, and let rise until doubled. Meanwhile, dice the vegetables and sauté them in a pan with a little oil, minced garlic and parsley, and salt.
Transfer the risen bread dough to the work surface, divide into 2 parts, and form 2 balls.
Roll out each part with the rolling pin, add the cheese, ham, cold vegetables, and grated cheese.
Roll up like a sausage and cut into not too thin slices.
Place the slices on the dove molds and let them rise again for about 2 hours. If you have some slices left, place them in muffin molds as I did.
Finally, bake for about 50 minutes at 392°F
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