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Print Recipe
Braids in Italian Recipe
Beautiful, delicious bread with Italian flavors. I don't know if these are baked in Italy itself, but I wanted to make a dinner in the Italian style and came up with the idea to bake such bread.
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. In a bowl, mix half of the warm milk with yeast, sugar and three tablespoons of flour. Put in a warm place until the cap is formed.
    In a bowl, mix half of the warm milk with yeast, sugar and three tablespoons of flour. Put in a warm place until the cap is formed.
  2. In a bowl, sift the flour, add salt, yeast and the remaining milk, and mix. Add the olive oil and knead the dough. Cover with a towel and leave in a warm place for 40 minutes to rise.
    In a bowl, sift the flour, add salt, yeast and the remaining milk, and mix. Add the olive oil and knead the dough. Cover with a towel and leave in a warm place for 40 minutes to rise.
  3. Divide the dough into two parts.
    Divide the dough into two parts.
  4. To make pesto, you need to crush the Basil leaves and all the other ingredients in a mixer into a paste. I don't have a photo, because when I did it, I didn't know that I would need photos. You can also use ready-made store-bought pesto. So, roll out half of the dough into a rectangle 3 mm thick and lay out half of the pesto, distribute it over the surface, leaving free edges on all sides about 2 cm. Fold the sides inwards and press them down.
    To make pesto, you need to crush the Basil leaves and all the other ingredients in a mixer into a paste. I don't have a photo, because when I did it, I didn't know that I would need photos. You can also use ready-made store-bought pesto.
So, roll out half of the dough into a rectangle 3 mm thick and lay out half of the pesto, distribute it over the surface, leaving free edges on all sides about 2 cm. Fold the sides inwards and press them down.
  5. Roll along the length of the roll, the seam is well fastened and put on a baking sheet. covered with baking paper. Do the same with the second half of the dough. Leave a larger distance between the rolls so that there is space for weaving.
    Roll along the length of the roll, the seam is well fastened and put on a baking sheet. covered with baking paper. Do the same with the second half of the dough. Leave a larger distance between the rolls so that there is space for weaving.
  6. Cut each roll in half with a sharp knife along the entire length. Do not cut through the very beginning of the roll. Then make a tourniquet of the two halves, making sure that the pesto is on top. Seal the end well.
    Cut each roll in half with a sharp knife along the entire length. Do not cut through the very beginning of the roll. Then make a tourniquet of the two halves, making sure that the pesto is on top. Seal the end well.
  7. Do the same with the second roll. Leave the plaits for 20 minutes to rest. Before baking, brush them with olive oil.
    Do the same with the second roll. Leave the plaits for 20 minutes to rest. Before baking, brush them with olive oil.
  8. Bake the braids in a preheated oven at 190 degrees for about 30 minutes until Golden. After baking, remove the baking sheet from the oven, sprinkle the braids with water and cover with a towel for a few minutes. So they will become softer.
    Bake the braids in a preheated oven at 190 degrees for about 30 minutes until Golden. After baking, remove the baking sheet from the oven, sprinkle the braids with water and cover with a towel for a few minutes. So they will become softer.
  9. The wattles are ready, the house is filled with the aroma of Basil, you can call the household to the table. They are good on their own, and salad, and just for soup.
    The wattles are ready, the house is filled with the aroma of Basil, you can call the household to the table. They are good on their own, and salad, and just for soup.
  10. Bon Appetit!
    Bon Appetit!

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