Rosemary canned bread

Ingredients for 1 servings:

• 10 tomatoes, dried
• 5 sprigs rosemary, fresh
• 500 g flour
• 20 g yeast
• ½ tsp salt
• 300 ml water
• n. B. Oil for greasing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

makes 3 servings

Today we have a delicious recipe for rosemary canned bread. It’s a great bread side dish for barbecues and buffets and captivates with its wonderful summer aromas. You will need three aluminum cans. First, chop the tomatoes, and shred and finely chop the rosemary. Then, put the flour, yeast, salt, rosemary, and tomatoes in a bowl and knead them with the water to form a dough. Cover the finished dough with a damp towel and leave to rise in a warm place for 30-45 minutes. Then, roll it out on a floured surface to the size of a baking sheet. Cut the baking paper to the size of the cans and brush the bottom of the cans with a little oil. Place the baking paper in the cans and cut the dough pieces to the size of the can. Roll up the dough strands and place them in the cans, cover the cans again with the damp towel, and let them rise for another 20 minutes. After the rising time, bake the canned breads for 30 minutes at 200°C, then let them cool and enjoy. Have fun making them, Naturally Delicious!