Savory Panetone

Name: Savory Panetone
Yield: 4
Ingredients: 45 g of active dry yeast; 1 cup of beer; 1 cup of milk; 3 tablespoons of olive oil; 3 eggs; 1 tablespoon of salt; 1 tablespoon of grated carrot; 1 kg of all-purpose flour; 200 g of margarine; 200 g of sun-dried tomatoes, chopped; 150 g of mozzarella cheese, cubed; 2 tablespoons of chopped parsley; 150 g of Parmesan cheese, grated; Utensils; 4 prepared panetone molds (500 g)

1
45 g of active dry yeast
2
1 cup of beer
3
1 cup of milk
4
3 tablespoons of olive oil
5
3 eggs
6
1 tablespoon of salt
7
1 tablespoon of grated carrot
8
1 kg of all-purpose flour
9
200 g of margarine
10
200 g of sun-dried tomatoes, chopped
11
150 g of mozzarella cheese, cubed
12
2 tablespoons of chopped parsley
13
150 g of Parmesan cheese, grated
14
Utensils
15
4 prepared panetone molds (500 g)

Ingredients

1
45 g of active dry yeast
2
1 cup of beer
3
1 cup of milk
4
3 tablespoons of olive oil
5
3 eggs
6
1 tablespoon of salt
7
1 tablespoon of grated carrot
8
1 kg of all-purpose flour
9
200 g of margarine
10
200 g of sun-dried tomatoes, chopped
11
150 g of mozzarella cheese, cubed
12
2 tablespoons of chopped parsley
13
150 g of Parmesan cheese, grated
14
Utensils
15
4 prepared panetone molds (500 g)

Directions

1
Blend the yeast, beer, milk, olive oil, eggs, salt, and carrot in a blender
2
Pour the mixture into a bowl and add the flour gradually
3
Knead the dough on a floured surface until it becomes soft and pliable
4
Roll out the dough into a rectangle, spread with margarine, sun-dried tomatoes, mozzarella cheese, parsley, and Parmesan cheese (reserve some for sprinkling)
5
Roll up like a roulade, cut into pieces, and place in molds
6
Let rise until it doubles in volume
7
Sprinkle with remaining Parmesan cheese and bake in a preheated oven at 180°C for 35 minutes or until golden.