The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sweet basil

  • Pin It
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


 

Eli's picture
Eli

This week I am going to be a baking fool! I have some time and I have been behind so I am going ro catch up granted,nothing earth shattering should appear as usual. I wanted to start out the week with some pizza dough from Crust & Crumb and I am leaning towards Pizza II. I will say it is better with about 72 hours in the fridge utillizing a slow rise. PR says it should hold about 48 hours but mine is doing well after 72 hours (much more taste and great texture). My fresh ingredients are slowing down in  the garden but I still have plenty herbs. Today the list is Pepperoni (not from the garden), Mr. Stripey Tomato slices, Better Boy Red Tomato puree, Genovese Basil, Thai Basil, Fresh Mozeralla, Calamata Olives, Fresh Thyme, Oregano, Vidalia Onion and my favorite, Honey Roasted Garlic. Turned out quite nice and the crust was delicious!

Subscribe to RSS - sweet basil