Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: farfallina on March 04, 2014, 09:59:47 am
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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 (http://www.forumthermomix.com/index.php?topic=11381.0) 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 (http://en.wikipedia.org/wiki/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 (http://en.wikipedia.org/wiki/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 (http://en.wikipedia.org/wiki/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
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Farfallina they look scrumptious.
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Farfallina they look scrumptious.
I agree Cookie. :)
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Thank you girls :-* :-*
I was very impatient to share this one with you!
I hope you enjoy it
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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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Looks and sounds great farfallina