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Homemade stuffed breads
Round, light breads stuffed with a savory filling of ground meat, caramelized onions and cheese, perfect for lunch or dinner. The dough made with flour and fine semolina gives an airy texture, and baking at 200 °C ensures a golden, crispy crust.
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Critical Success Points
- • Properly caramelize the onions for flavor
- • Knead the dough until a supple, elastic texture is achieved
- • Observe the 30‑minute resting time for rising
- • Seal the bread edges firmly so the filling does not escape
- • Bake at 200°C for 25 minutes for a golden crust
Safety Warnings
- • Be careful with warm water to avoid burns.
- • Use kitchen gloves or a sleeve when handling the hot tray from the oven.
- • Do not leave children unsupervised near the hot oven.
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