450 grams flour (+50 grams)
300 ml warm milk
3 tablespoons vegetable oil
2 teaspoons instant dry yeast
2 teaspoons sugar
1 teaspoon salt
100 grams of cottage cheese
80-100 grams of roasted unsalted peanuts
Mix the instant dry yeast, warm milk, sugar and 1 teaspoon of flour mixed and leave it for about 15 minutes to activate. Pour the activated yeast and oil into the flour sifted with salt and knead to make soft dough. Allow the dough to rise for about an hour, knead it a few times, gently, and then leave to rise again, for about 30 minutes more. In the meantime, chop or crush the peanuts (crush them with a rolling pin or chop them in a blender) and mix well with cheese.
Take the dough out of the bowl, lightly dust the surface with flour (you will not need much) and press the dough out with your hands to make an ellipse out of it. Roll it out a bit more, using a rolling pin, spread the filling evenly, then fold the longer sides towards the middle. Then roll the dough into a loaf starting at the shorter side.
Place the loaf in a prepared pan (I lined mine with baking paper) and leave it to rise for about 30 minutes. Bake it in a preheated oven, at 220°C (430°F), for about 10 minutes, then reduce the temperature to 180°C (350°F), cover the loaf with foil and bake for another 20-25 minutes.
Place the loaf in a prepared pan (I lined mine with baking paper) and leave it to rise for about 30 minutes. Bake it in a preheated oven, at 220°C (430°F), for about 10 minutes, then reduce the temperature to 180°C (350°F), cover the loaf with foil and bake for another 20-25 minutes.
