Milk
1 sheet of active dry yeast
1/3 cup (ch) warm water
1 tablespoon unsalted butter, softened
2 cups all-purpose flour approximately
1 egg, beaten
3 tablespoons light margarine
1/2 teaspoon salt
Filling
2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
2 cloves garlic, mashed
2 boneless chicken breasts, diced
5 tomatoes, peeled and diced
1/4 cup (ch) fresh herbs, chopped (manjericão, oregano, parsley, and chives)
Salt and black pepper to taste
1 egg, beaten for brushing
Milk
1 sheet of active dry yeast
1/3 cup (ch) warm water
1 tablespoon unsalted butter, softened
2 cups all-purpose flour approximately
1 egg, beaten
3 tablespoons light margarine
1/2 teaspoon salt
Filling
2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
2 cloves garlic, mashed
2 boneless chicken breasts, diced
5 tomatoes, peeled and diced
1/4 cup (ch) fresh herbs, chopped (manjericão, oregano, parsley, and chives)
Salt and black pepper to taste
1 egg, beaten for brushing
Milk: Dissolve yeast in warm water
Add butter and 1/2 cup all-purpose flour
Mix well and let rest for ten minutes
Add egg, margarine, and salt
Mix well and add remaining flour gradually
Assemble the dough and knead until smooth
If necessary, add more flour
Cover with plastic wrap and let rise to double in volume
Bake the cake in a preheated oven at medium temperature for 25 minutes approximately
