•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Bread 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.
Cuisine Italian
Cook Time 60 minutes
Servings
Ingredients
Dough
Filling
Cuisine Italian
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 get pesto, you need to crush the Basil leaves and all the other ingredients in a mixer into a paste. I do not have a photo, because when I did it, I did not know that I would need photos. You can also use ready-made store-bought pesto. So, half of the dough is rolled out in a rectangle 3 mm thick and put half of the pesto, distribute it on the surface, leaving on all sides free edges of about 2 cm. Fold the sides inwards and press down.
    To get pesto, you need to crush the Basil leaves and all the other ingredients in a mixer into a paste. I do not have a photo, because when I did it, I did not know that I would need photos. You can also use ready-made store-bought pesto.
So, half of the dough is rolled out in a rectangle 3 mm thick and put half of the pesto, distribute it on the surface, leaving on all sides free edges of about 2 cm. Fold the sides inwards and press down.
  5. Roll up the length of the roll, fasten the seam well and put on a baking sheet. covered with baking paper. Do the same with the second half of the test. Leave a larger distance between the rolls so that there is space for weaving.
    Roll up the length of the roll, fasten the seam well and put on a baking sheet. covered with baking paper. Do the same with the second half of the test. 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 its entire length. The very beginning of the roll is not cut through. Then make a two-and-a-half tourniquet, making sure that the pesto is on top. Fasten the end well.
    Cut each roll in half with a sharp knife along its entire length. The very beginning of the roll is not cut through. Then make a two-and-a-half tourniquet, making sure that the pesto is on top. Fasten the end well.
  7. Do the same with the second roll. Leave the plaits to rest for 20 minutes. Before baking, grease them with olive oil.
    Do the same with the second roll. Leave the plaits to rest for 20 minutes. Before baking, grease them with olive oil.
  8. Bake the plaits in a preheated oven at 190 degrees for about 30 minutes until Golden. After baking, take the baking sheet out of the oven, sprinkle the plaits with water and cover with a towel for a few minutes. This way they will become softer.
    Bake the plaits in a preheated oven at 190 degrees for about 30 minutes until Golden. After baking, take the baking sheet out of the oven, sprinkle the plaits with water and cover with a towel for a few minutes. This way 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 to the 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 to the soup.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of