Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pesto and mozzarella twisted loaves. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pesto and mozzarella twisted loaves is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Pesto and mozzarella twisted loaves is something that I have loved my whole life.
Pesto and mozzarella twisted loaves Hello everybody, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a special dish, pesto and mozzarella twisted loaves. It is one of my favorites. For mine, I am going to make it a bit unique.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pesto and mozzarella twisted loaves using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pesto and mozzarella twisted loaves:
- Take 500 g strong white bread flour
- Make ready 7 g sachet yeast
- Prepare 2 tsp salt
- Prepare 150 ml milk
- Make ready 150 ml warm water
- Take Some pesto
- Prepare Some mozzarella
Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich. Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
Steps to make Pesto and mozzarella twisted loaves:
- Mix together the flour, yeast, salt, water and milk. Combine until a clump of dough is formed.
- Turn out onto a lightly floured surface and knead for 10 minutes.
- Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour or until doubled in size.
- Knock back the dough, split into 2 (will make 2 loaves) then roll out into a thin, flat sheet.
- Add the pesto and spread around, leaving a 1cm gap from the edges.
- Tear, cut or grate some mozzarella and scatter on the sheet.
- Roll up and then cut lengthways down the middle
- Twist the two halves together. Repeat steps 4-7 with the other half of the dough
- Place on greaseproof paper or a lightly oiled baking tray and bake in an oven preheated to 160°C (fan electric) for 35 minutes
Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist. Stuff with thinly sliced low-moisture mozzarella and thinly sliced Taleggio. All you have to do is slather a loaf of Italian or French bread with basil pesto, top it with fresh mozzarella cheese slices, and sprinkle on some Parmesan cheese. Bake it in the oven until the bread starts to brown around the edges and the cheese is all nice and melty!
So that’s going to wrap this up for this exceptional food pesto and mozzarella twisted loaves recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
