1. First mix warm water and yeast to dissolve and then add milk
2. Then add flour, salt, rosemary, cumin powder, olive oil in turn
3. Mix and knead into a dough that can pull out a large piece of firm film state
4. Put it in a clean basin and cover it with plastic wrap, and carry out a fermentation
5. Prepare the vegetables while fermenting. Cut the pumpkin, sweet potatoes, and green and red peppers into dice of about 1 cm. Place them in the oven at 180° and bake for 30 minutes.
6. Then cook the same diced potatoes, carrots and green beans
7. When the dough has fermented to 2.5 times its size, take it out and cover it with plastic wrap and let it relax for 20 minutes.
8. Mix the roasted vegetables with the cooked vegetables, sprinkle with black pepper and salt, mix well, and let cool
9. Roll out the loose dough into a rectangle, about 1 cm thick
10. Spread the vegetables flat on the noodles and roll up from bottom to top
11. Cut it with a quick knife. If there are any vegetables that have fallen out, just plug it back, and then put it in a warm place for secondary fermentation.
12. Select menu 15 for the oven to preheat, the temperature is 175°
13. Chop the cheese slices into small pieces and place them on the uncooked raw bread
14. Put it in the preheated oven, still follow the menu 15, the temperature 175 ° to bake, bake until the bread is colored
Tips:1. I think the spices for the bread can be matched casually, because they don’t add sugar, they will match well; 2. Don’t be afraid of a lot of vegetables. Vegetables are delicious. When cutting, the knife should be quick and good; 3. The dough must be loose. Yes, this determines whether you can roll it easily when you roll it.
