After watching 7 episodes of bread week, my bread goals were to use pesto, olives, and cheese in a braided loaf. I modified my Pull Apart Cheesy Pesto Olive Bread to make a braid. This bread packs a stronger flavor (I used a lot more pesto and did not wash my olives) and absolutely delivers on flavor. It is on the saltier side, so reduce the salt and wash the olives if that taste is not for you.
This recipe is pretty similar to ones I have made before with lots of tips and explanations, so I'll just link them below. I also use a bread maker to knead my dough. You can definitely do this by hand, just know that the times will change, so refer to the guides on how to know when bread has been kneaded enough.
Additional Bread Resources
Walnut Rosemary Bread: a full tutorial on the ins and outs of breadmaking
Ingredients
1 c warm water (microwave 20 seconds)
1 1/2 t instant yeast (use 2 t if old)
2 3/4 c all-purpose flour
1 t salt (reduce to 1/2 t for less salty)
1 t black pepper
1 T olive oil
3/4 c olives, drained (was olives for less salty option)
1/3 c pesto
1/4 c fresh mozzarella
Semolina flour
Directions
Mix instant yeast with the warm water. Let it sit while you prepare the remaining ingredients.
Mix together flour, salt, and black pepper. Add in olive oil and yeast-water. Knead in bread machine for 10-15 minutes.
In the meantime, coarsely chop olives. Add olives into dough in bread machine. Knead for an additional 5-10 minutes until the gluten has been developed (check using windowpane test). The olives will be chopped even more through the kneading process.
Cover dough and let rise in a warm spot until doubled (usually around 45 minutes).
Punch dough down and stretch into a 11x17 rectangle.
Lightly warm pesto in the microwave so it is spreadable and spread a thin layer of pesto over the dough. Tear fresh mozzarella into small chunks and distribute on top of the pesto.
Roll the dough into a log lengthways (roll the long edge so you get a long, thin log NOT a short, thick log). Slice the log in half lengthways. Plait the dough so the exposed pesto side is on the outside (see resource on how to braid bread).
Generously coat the bottom of a 10-inch skillet (or cake pan) with semolina flour. Place the bread twist into the pan in a circle starting from the inside.
Cover and let rise until doubled in size. Dough is done rising when if you poke it, if springs back slowly and leaves an indent. If it springs back too fast, its not ready. If it does not spring back, it is over risen. This takes about 30-60 minutes depending on temperature. Preheat your oven to 400˚F (425˚ on my oven) 20 minutes before you think the bread is ready.
Bake for 35 minutes. The crust should be a dark golden color and the cheese will have melted.
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