Marinara Pesto Flower bread


 For the third day of shaped breads, another savoury colourful bread.


INGREDIENTS

Milk
 1 Cup
Luke Warm Water
½ cup
Sugar
2tbsp
Active Dry yeast
2 1/4tsp
Marinara
3tbsp
Pesto
3tbsp
Salt
1 ¾ tsp
Butter
2tbsp
All purpose flour
31/2 cups
Gluten
2tbsp(optional)
Milk powder
1/3 cup


PREPARATION
In a bowl take the luke warm water, add 1 tsp of sugar to it and the active dry yeast.
Keep it aside to froth up and prove
Add the flour, gluten, milk powder, salt, ramaiming sugar to the bowl of the stand mixer. Mix well
Attach the dough hook , add remaining milk and run the stand mixer in a speed Minimum for 1 minute

Now add the butter and let it run on speed ONE for 8 minutes
Transfer it to well greased bowl
Cover it and let  it rest in a warm place for the dough to double for nearly 1 hr
Now take out the dough, transfer it to a well floured board, roll it into a rectangle nearly ¼” in thickness
Apply marinara to one half of the rectangle and pesto to the other half
Roll it tightly starting from the shorter end
Transfer this to a well Greased bread loaf tin(9*5”)
Cover it loosely and let it rise again for 1 hr
At the end of that 1 hr preheat the oven to 200C
Lightly brush the loaf with milk or egg wash and bake it for 40-45 minutes or till it sounds hollow when tapped
Transfer this to a wire rack for cooling

Serve warm








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