Brioche Bread Stuffed with Pesto Genovese
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Appetizer
- 50 gr. / 1.7 oz. pine nuts
- 80 gr. / 3 oz. basil leaves
- 50 gr. / 1.7 oz. parmesan
- 100 to 150 ml 3.3 to 5 fl oz. olive oil
- 2 garlic cloves
- 325 gr. / 1 ½ oz. all-purpose Flour
- 35 gr. / 1 ¼ oz. nonfat dry milk
- 35 gr. 1 ¼ oz. sugar
- 1 ¼ tsp salt
- 1 tbsp dry yeast
- 3 large eggs
- 55 gr. / 2 oz. lukewarm water
- 140 gr. / 5 oz. butter at room temperature
- 1 cup of any cheese that melts for spreading over the pesto filling
- Heat a small frying pan over a low heat.
- Cook the pine nuts until golden, stirring occasionally.
- Put into a food processor with the basil, parmesan, olive oil and garlic cloves.
- Process until smooth and season.
- In your stand mixer, mix together all the ingredients to form a smooth, shiny dough.
- Let the dough knead for up to 15 to 20 minutes.
- Form the dough into a ball and place it in a greased bowl.
- Cover the bowl, and it let rise for 1 hour.
- Then refrigerate the dough for several hours, or overnight.
- Take your brioche dough and roll it out to a rectangle, roughly 25 cm X 40 cm / 10 in. x 15 in.
- Spread a thin layer of pesto over the top of the dough, leaving about 2,5 cm / 1 in.around.
- Sprinkle the top with a cup of grated cheese.
- Place the dough into the pan covered with parchment paper, cover and let rise for 2½ to 3 hours, until it's doubled and looks very puffy.
- Preheat oven to 200°C / 400°F.
- Place the brioche into the oven and bake for 10 minutes.
- After that, reduce the oven heat to 175° C / 350°F and bake for another 30 to 35 minutes.
- Check the brioche after 15 minutes.
- Cover loosely the top with parchment paper if it appears to be browning too quickly.
- The bread should have a deep brown color on top and a hollow sound when tapped.
- Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a rack.
Recipe for the Brioche bread adapted from King Arthur Flour
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/brioche-bread-stuffed-with-pesto-genovese/
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