girlwithanearring

This post is about the detailed recipe on my Youtube Video " Braided Bread With Pesto Filling of Many Herbs "  I always save/pin/screenshot posts and videos of beautiful food and recipes on Instagram, Pinterest, Youtube etc. but I rarely try them. After all, I'm not picky when it's making boards or folders of anything, I save tons of pictures. But the other day, I saw one of my insta friends @theworldofclaire's braided loaf with some kind of pesto and immediately DMed her to ask about it. She told me that it was an arugula pesto which was so intriguing. I love basil pesto but it's sometimes too punchy and too fragrant. Using arugula instead of basil sounded a much fresher and lighter taste, plus the whole family loves arugula. We consume arugula every day. In breakfast, it goes so well with cheese and olives. For dinner, it's always nice to have some chopped arugula and tomatoes for a salad.  While I was making the pesto, I thought: "if I can use arug...

This is a post about my first attempt at bread making. I was shocked by the result. The recipe I clumsily made worked so well that I haven't been tried any other bread recipes so far.  How do you like your bread?  With a thick crust or thin? In Turkey, we have regular soft bread with a thin crust. The traditional rustic bread, however, is baked in stone wood ovens and it has a thick crust, which I like the best. I don't like the standardised regular bakery bread, which to me are tasteless. So as I was going with this recipe quite clumsily, I also attempted to make that rustic bread I love. Almost every bread recipe I've seen has "active yeast" in it. I'm more of a fresh yeast girl so I used fresh yeast. To achieve the thick crust, I kneaded a very soft dough for the first fermentation process. After the dough rested and fermented for about an hour, I sprinkled lots of flour on the counter and kneaded the dough for about a 1 minute to form mor...