Flutes with sun dried tomato and jalapenos

Name: Flutes with sun dried tomato and jalapenos
Yield: 4 pcs
Ingredients: 1 glass Jalapenos (which also chopped); 1 glass Sundried tomatoes (like chopped, then it is easier); 2 dl A38 or creme fraiche (or huh just in the fridge); 2 tsp Honey; 2 tsp Salt; 4 tsp Basil; 4 dl Milk; 4 tsp Oregano; 4 tsp Thyme; 50 g Yeast; 500 g Flour (wheat flour and spelt flour)

Sides

Cook time: 0 min.
Servings: 4 pcs

Ingredients for Flutes with sun dried tomato and jalapenos

1	glass	Jalapenos (which also chopped)
1	glass	Sundried tomatoes (like chopped, then it is easier)
2	dl	A38 or creme fraiche (or huh just in the fridge)
2	tsp	Honey
2	tsp	Salt
4	tsp	Basil
4	dl	Milk
4	tsp	Oregano
4	tsp	Thyme
50	g	Yeast
500	g	Flour (wheat flour and spelt flour)

Instructions for Flutes with sun dried tomato and jalapenos

To prepare the Flutes with sun dried tomato and jalapenos recipe, please follow these instructions:

The yeast is poured into the milk milk. Add A38 (or whatever was in the fridge), honey, spices and chopped sun-dried tomatoes and jalapenos. Add the flour slightly at a time and knead the dough well. Stand and rest for about 1/2 hour (For example, please cook the dough for cold storage, for example, a couple of hours in the refrigerator, but it is not necessary. For example, in the morning you can make it in the morning for use in the evening). Formed to 4 flutes. And put them on the baking sheet. Bake the flutes in the oven at 200 degrees for approx. 20 min hot air

Flutes with sun dried tomato and jalapenos

Ingredients for Flutes with sun dried tomato and jalapenos

Instructions for Flutes with sun dried tomato and jalapenos

Recipe categories