SILENT VLOG | WREATH BREAD WITH A PESTO OF MANY HERBS | TRYING OUT THE RECIPES I SAW ON INSTAGRAM & PINTEREST
Thursday, May 21, 2020This post is about the detailed recipe on my Youtube Video "Braided Bread With Pesto Filling of Many Herbs"
While I was making the pesto, I thought: "if I can use arugula then I can use every fresh green I have in the fridge" and so I did add parsley, fresh mint, purple basil, which I absolutely love, to arugula. I was about to add a little bit dill, too, then I said to myself "let's not get TOO crazy!". ironic, I know.
The overall result was fantastic. The bread turned out so good. The pesto is delicious. You must try this!
For the bread, I used my usual fresh yeast recipe. The only difference is that I let the dough rise for 1 and half an hour then I shape it and let it rise for another hour. https://girlwithanearring.blogspot.com/2020/04/stay-home-and-bake-bread-bread-recipe.html
the recipe for braided wreath bread with pesto of many herbs
ingredients
1 cup arugula
1 cup parsley
4-5 leaves of purple basil
4-5 leaves of fresh mint
1/2 cup walnuts
1/2 cup olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 cup parmesan
for the dough click here: https://girlwithanearring.blogspot.com/2020/04/stay-home-and-bake-bread-bread-recipe.html
method
In a food processor or with a hand blender, puree everything together, until it's creamy.
You can add more olive oil if you think it's necessary. You can make this recipe by using only parsley, or spinach or arugula. It is entirely up to you and whatever you have at the time.
Make the dough based on this recipe and let it rise for at least one and half an hour: https://girlwithanearring.blogspot.com/2020/04/stay-home-and-bake-bread-bread-recipe.html or you can always use your own recipe.
After the first rise, turn the dough out onto a lightly floured surface and knead it with a little bit flour to form a big ball.
With the help of a rolling pin, roll the dough into one big rectangle with 1 cm of thickness, as seen in the video.
Spread the pesto to cover the surface of the rectangle dough.
I, beginning at a wider end, rolled up the rectangle into a log, not tightly at all. However, maybe I should've started rolling up the narrow end to get more swirls. But then it would be too thick. So the decision is yours. :)
Place this rolled dough onto a baking paper. Because my dough is too soft and it would be almost impossible to move after it's braided.
Finally, to braid, beginning 10 cm down, slice this narrow spiral in half leaving the top intact and arrange the two long halves pesto layers facing upwards then like an X. and continue braiding them until it's finished. (please watch the video, it's so difficult to explain this process properly)
At this point, you can bake it in this shape or shape it into a wreath by simply attaching the ends together.
I baked mine in a cast-iron pot. You can also bake it in a regular oven tray or a cake tin.
If you are going to bake it in a cast-iron pot, put the empty pot into the oven -while you are trying to shape the dough- and heat the oven up to 250C or higher.
After the oven and the pot reached to 250C and the shaped bread rested for an hour for the second rise, place the bread carefully into the hot pot by lifting it with the baking paper. Cover the lid and bake it for 20-25 minutes. Mine was fully baked after 25 minutes.
Take the bread out of the oven and the pot, and transfer it into a rack to let it cool. Never slice it while it's hot, which would ruin the bread. After it's cooled down, sliced your crunchy on the outside but soft like a fluffy cloud in the inside bread and spread some of the leftover pesto over it. Yummy!!
Let me know in the comments, on Instagram, Youtube, or Twitter if you'd like me to try any recipe you saw on social media!
Bon Appetit,
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