Blog - checking lines: Beauty surrounded the Daring Bakers this month as our host, Sawsan, of Chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?
I made parsley and walnut pesto filled bread.
For the dough:
60ml warm water
180ml warm milk
60gr soft butter
1/2 tsp salt
450gr plain flour
8gr dry yeast
50ml of milk to brush
Parsley - Walnut Pesto
100gr shelled walnut
bunch of parsley, chopped
50gr Pecorino cheese
1 garlic clove, chopped
100ml olive oil
Put all ingredients, except the oil in a food processor, pulse for a few seconds to combine, then drizzle the olive oil while the machine is running for about half a minute or until the oil is incorporated.
Whisk the egg with milk, water, sugar, butter and yeast. In a separate bowl mix the flour with salt, then combine with the wet ingredients, kneed until you get a smooth dough. Leave in a lightly oiled bowl to double in size.
Preheat the oven to 240C/500F/gas 9
Turn out onto a lightly floured surface, then divide into 4 parts. Roll each part into a 20cm circle. Spread pesto over the first circle, place the second layer, repeat the spreading and then do the same with the third layer. Top with the fourth layer and brush it with melted butter.
Using a sharp knife make cuts that divide the dough circles into 8 triangles. Make cuts that go 2/3 of the way in the middle of each triangle.Take the tip of each triangle and insert it into the cut you made and pull it from the underside. Arrange the triangles on the baking tin, pinch the two angles at the base of the triangle together.
For the illustrated steps please visit http://chefindisguise.com/
Brush the dough with milk, allow to rest for 15 minutes then bake for 5 minutes on very hot, then lower the temperature to 200C/400F/gas 6 for 15 minutes or until the under side is golden brown.
Leave it to cool for few minutes then transfer to a wire rack.