Sun-Dried Tomato and Ricotta Baguettes

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Sun-Dried Tomato and Ricotta Baguettes
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Health Score:
5,6 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
335
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie335 kcal(16 %)
Protein9 g(9 %)
Fat9 g(8 %)
Carbohydrates54 g(36 %)
Sugar added2 g(8 %)
Roughage2.1 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin K3.7 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0 mg(0 %)
Folate13 μg(4 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C2 mg(2 %)
Potassium167 mg(4 %)
Calcium52 mg(5 %)
Magnesium14 mg(5 %)
Iron0.6 mg(4 %)
Iodine9 μg(5 %)
Zinc0.4 mg(5 %)
Saturated fatty acids2.6 g
Uric acid29 mg
Cholesterol11 mg
Complete sugar3 g

Ingredients

for
5
Ingredients
350 grams Pastry flour
½ cube Yeast
1 tsp sugar
150 milliliters lukewarm water
30 grams sun-dried tomatoes
2 Tbsps finely chopped Basil
1 tsp salt
100 grams Ricotta cheese
3 Tbsps olive oil
How healthy are the main ingredients?
Ricotta cheesetomatoolive oilsugarBasilsalt

Preparation steps

1.

Dissolve the yeast and sugar in the lukewarm water. Drain the sun-dried tomatoes and chop finely. Combine the flour, sun-dried tomatoes, chopped basil, salt, ricotta cheese, and olive oil in a large bowl. Stir in the water and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Divide the dough into 5 equal pieces, wrap with plastic wrap and refrigerate overnight. 

2.

The next day, shape the dough into small baguettes and place on a well-greased baking sheet. Score the top of each baguette several times and bake in an oven preheated to 220°C (approximately 425°F) for 12-15 minutes, until golden brown.