The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ilan's picture
ilan

It’s been a while since my last post. I didn’t post anything because I was lazy… I did bake, a lot. From bread, flat bread, pizza and more (next blog entry will be on one of them).


Today, I will continue with my sandwich bread. The recipe is not so different from the previous one, but this time I reduced the amount of yeast by half, added more sugar, and changed the ratio of water & milk. Nothing fancy here, but it taste good.


I love sweet basil, and a pesto made out of it is an excellent addition to a lot of dishes.


So bread filled with it, will be fantastic to eat with a tomato salad with some mozzarella cheese.


In the past, I did add pesto to my dough during kneading, but the bread was not as good as I expected.


This time I decided the filling will go into pocket in the dough. 


What I did is basically braided bread and each of the braids is filled with my pesto. This time, to fulfill my curiosity, I went for 2 halves, each is braided out of two strands and then shaped into a circle. Both halves were placed together to create one bread.


 


The Recipe:


The filling:


A bunch of fresh sweet basil leaves


1 claw of Garlic


Few pine nuts


A walnut or two


A pecan nut or two


2 tablespoons of grated Parmesan cheese


¼ cup of Olive oil


Salt and paper (prefer the coarse salt – will help grinding the other ingredients)


Crush all ingredients in a food processor (or pestle and mortar) until you have a smooth mixture.



The bread:


-      3 1/4 cups flour


-      1 ½ teaspoons of yeast


-      1 tablespoon sugar


-      ½ cup of milk


-      ¾ cup of water


-       1 egg


-       3 tablespoons of olive oil


 


Mix the yeast, milk and sugar, wait 5-10 minutes


Add the flour and water and kneed for 5 minutes, add salt, egg and olive oil, kneed for another 5 minutes.


Let rise for 60 minutes


Mix the flour, yeast, sugar, egg and water (or milk) into a unified mixture and let rest for 20 minutes.


Add the salt Pecans and Pumpkin seeds knead for 10 minutes. Let rise for 60 minutes.


Cut the dough into 4 equal pieces, form a long strand from each.


Use a rolling pin to spread each strand (make some room for the filling), fill each with the pesto and roll (see pictures below).


From each pair of rolled strands, form a braid, and then roll it like a snail.


Put both parts in the form, let them touch, we want them to become a single bread.


Let rise for 40-60 minutes or until it doubles in size.


Bake in high temperature with steam for 15 minutes (240c)


Reduce the heat (180-170c) and remove the steam, bake for another 40 minutes.


The process:



 


 


The outcome:



Until the next post


Ilan


 

leucadian's picture

My arteries can't take this

December 12, 2008 - 8:04pm -- leucadian

I came across this on the French Wikipedia: a loaf filled with gruyere, bacon lardons, and creme fraiche. I thought a fougasse was the flat bread with holes cut in it, but this is entirely different. It's from Foix, in the Pyrenees. Anyone dare to make it?


http://upload.wikimedia.org/wikipedia/commons/b/b5/Fougasse_de_Foix.jpg


Stewart

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