Author Topic: Rose Bread with Pesto and Cheese (with photo)  (Read 4008 times)

Offline farfallina

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Rose Bread with Pesto and Cheese (with photo)
« on: March 04, 2014, 09:59:47 am »

Hi everyone

I baked this bread for our Valentine's Day dinner but I can't wait to share with you.
It looks great and tastes so delicious!

The recipe requires Manitoba flour, which is a high gluten flour that they sell here in Italy
I believe it could be replaced with strong flour or bread flour.

Last summer I made a lot of pesto with our own basil from our small garden. I stored them in freezer, in small disposable espresso cups. I used 2 of them for this bread.

Besides pesto I used several cheeses. You may not be familiar with some of them, so let me tell you a little about them. This way you would know better how to replace them.

          Stracchino is a very soft and creamy Italian cow's milk cheese which is aged very brevely (20 - 30 days). It is originated in the Lombardy and Romagna regions of Italy. Crescenza is a very fresh stracchino that is not aged at all.

          Provolone is a semi-hard cow's milk cheese. Provolone dolce is aged for 2 - 3 months and it has a sweet taste whereas provolone piccante is aged for more than 4 months and it has a stronger taste.

          Fontina is a semi soft cheese which is made of raw cow's milk.

          I believe Parmesan is widely known.


So here is the recipe. I hope you enjoy it.


Ingredients:

250 g milk
10 g sugar
25 g fresh yeast
500 g strong bread flour (high gluten flour like manitoba)
10 g salt
1 egg
30 g butter, chopped

Filling:
120 g pesto
100 g stracchino cheese (or crescenza, robiola... etc)
120 g provolone dolce, very thinly sliced
50 g fontina cheese, roughly chopped
30 g parmesan, roughly chopped

Preparation:

    Put milk and sugar in TM Bowl adn warm for 1 minute at 37 ºC on Speed 1.
    Add yeast and mix for 10 seconds on Speed 4.
    Add flour, salt, egg and butter. Knead for 3 minutes.

    Give it a ball shape and transfer it into a large bowl. Cover and let it rise for about 1.5 - 2 hours.

    Flour your work surface. Use a rolling pin to roll dough out to a 5 mm thick rectangle. (I rolled a sheet about 40 x 50 cm )

    Spread pesto over dough.

    Grate parmesan for 9 seconds speeding gradually from Speed 2 to 9. Set aside.
    Chop fontina 9 seconds on Speed 5-6.
    Distribute all of the cheese (Provolone, Stracchino, Fontina, Parmesan) evenly over pesto.

    Start rolling from the longer side. Roll it into a log shape.

    Cut it into 3 cm slices. (I obtained 14 slices in total)
    Place them into baking paper covered baking tin. Let a bit of space between slices to give them some room to rise. (I used 2 tins: 1 heart shaped + 1 round tin. Each was around 20 cm)

    Cover and let them rise about half an hour.

    Bake for 30 - 35 minutes in preheated oven at 180°C.

    Take them out of oven. Remove from the tin. Let them rest a few minutes, serve them warm.


Enjoy...


Photos: http://thermomixtarifdefterim.blogspot.it/2014/03/rose-bread-with-pesto-and-cheese.html






Offline cookie1

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Re: Rose Bread with Pesto and Cheese (with photo)
« Reply #1 on: March 04, 2014, 12:28:27 pm »
Farfallina they look scrumptious.
May all dairy items in your fridge be of questionable vintage.

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Offline Cornish Cream

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Re: Rose Bread with Pesto and Cheese (with photo)
« Reply #2 on: March 04, 2014, 01:02:01 pm »
Farfallina they look scrumptious.
I agree Cookie. :)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline farfallina

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Re: Rose Bread with Pesto and Cheese (with photo)
« Reply #3 on: March 04, 2014, 01:43:46 pm »

Thank you girls  :-* :-*

I was very impatient to share this one with you!
I hope you enjoy it


Offline djinni373

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Re: Rose Bread with Pesto and Cheese (with photo)
« Reply #4 on: March 04, 2014, 02:16:33 pm »
Wow Farfallina that looks superb. Will have to see if I can track down the cheeses and try it. Also great tip about freezing the pesto. Didn't know you could freeze it. I have some basil to pick soon so the pesto's on the list too. Thank you  :)
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Online Wonder

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Re: Rose Bread with Pesto and Cheese (with photo)
« Reply #5 on: March 04, 2014, 10:52:00 pm »
Looks and sounds great farfallina