Pesto And Cheese Snowflake Bread Recipes

CHEESE & PESTO WHIRLS

Steps:

• Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size - this will take 1-3 hrs, depending on the temperature.
• Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
• Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement - this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins-1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
• Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.

PESTO AND CHEESE SNOWFLAKE BREAD

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment. Stir the pesto, mozzarella and 1/4 cup Parmesan together in a medium bowl. Cut the dough into 4 equal pieces. On a floured work surface, form the pieces into balls. Roll one ball into a 10-inch circle (about the size of a dinner plate) and place it on the prepared baking sheet. Spread with 1/3 of the filling, leaving a 1-inch border around the edges. Add 2 more layers of rolled dough circles and filling, ending with the fourth dough circle on top.
• Mark the center of the dough by placing a small drinking glass (about 2 inches in diameter) in the middle. With a very sharp knife, make 4 cuts through the dough at 12, 3, 6 and 9 o'clock to make 4 quarters, leaving it intact at the center where the glass is. Cut through each quarter to make 8 equal-sized wedges, then cut through each wedge one more time to make 16 equal-sized wedges that are attached in the center. Lift a pair of 2 wedges and twist them away from each other, two turns in opposing directions. After twisting, place each pair back on the baking sheet. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes.
• Beat the egg and milk in a small bowl. Brush the egg wash all over the risen dough and sprinkle lightly with grated Parmesan and flaky sea salt if using. Bake until the bread is puffed and golden brown, 25 to 30 minutes. Cool on a wire rack 15 minutes before serving.

PULL APART CHEESY PESTO BREAD RECIPE BY TASTY

Steps:

• Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
• Turn onto a floured surface and knead for 7-10 minutes.
• Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
• Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
• Coat each dough ball in a generous helping of pesto.
• Place the dough balls into a large cake tin, cover and rise for another hour.
• Preheat the oven to 350°F (180°C.)
• Cover the dough balls with the cheddar and mozzarella.
• Bake for 20-25 minutes.
• Enjoy!