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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise. | 2. Pre-heat the oven to 220C/425F/Gas mark 7. | 3. Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size. | 4. Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	310			0.0	0.0	0.0	0.0
yeast	20		crumbled	222.0	24.504	28.656	1.08
olive oil	2	tablespoons	melted	238.68	0.0	0.0	27.0
salt	1	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
white bread flour	400			197828.0	39746.44	6565.04	909.68
rye flour	100	g		325.0	68.63	15.91	2.22
onion	2 -3	tablespoons		0.0	0.0	0.0	0.0
water				0.0	0.0	0.0	0.0
flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.