Brioche Bread Stuffed with Pesto Genovese
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Ingredients/ Συστατικά
For the Pesto Genovese
  • 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
For the Brioche Bread
  • 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
Instructions/ Εκτέλεση
For the Pesto
  1. Heat a small frying pan over a low heat.
  2. Cook the pine nuts until golden, stirring occasionally.
  3. Put into a food processor with the basil, parmesan, olive oil and garlic cloves.
  4. Process until smooth and season.
For the Brioche Bread
  1. In your stand mixer, mix together all the ingredients to form a smooth, shiny dough.
  2. Let the dough knead for up to 15 to 20 minutes.
  3. Form the dough into a ball and place it in a greased bowl.
  4. Cover the bowl, and it let rise for 1 hour.
  5. Then refrigerate the dough for several hours, or overnight.
  6. Take your brioche dough and roll it out to a rectangle, roughly 25 cm X 40 cm / 10 in. x 15 in.
  7. Spread a thin layer of pesto over the top of the dough, leaving about 2,5 cm / 1 in.around.
  8. Sprinkle the top with a cup of grated cheese.
  9. 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.
  10. Preheat oven to 200°C / 400°F.
  11. Place the brioche into the oven and bake for 10 minutes.
  12. After that, reduce the oven heat to 175° C / 350°F and bake for another 30 to 35 minutes.
  13. Check the brioche after 15 minutes.
  14. Cover loosely the top with parchment paper if it appears to be browning too quickly.
  15. The bread should have a deep brown color on top and a hollow sound when tapped.
  16. Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a rack.
Notes/ Σημειώσεις
Recipe for the Brioche bread adapted from King Arthur Flour
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/brioche-bread-stuffed-with-pesto-genovese/