Très bonne recette. La pâte est très aérienne. Les lardons fumés et le cumin parfument agréablement le pain.

À refaire !

Ingrédients

• 125 g de lardons
• 2 cuillères de sel fin
• 125 g de beurre
• 2 sachets de levure boulangère lyophilisée
• 500 g de farine
• 3 cuillères de cumin
• 3 cuillères de pavot
• 2 œufs
• cerneau de noix pour le fond de moule
• ¼ l de lait

Instructions

1. Dans une terrine, mélangez la farine et la levure, ajoutez le lait tiède. Pétrissez 30 secondes (si vous avez un batteur avec des fouets à pâte, utilisez-le). Ajoutez le sel. Pétrissez 30 secondes encore.
2. Ajoutez les oeufs, pétrissez 1 mn au batteur (ou 3 mn à la main). Ajoutez le beurre en trois fois. Le beurre étant complètement incorporé, pétrissez 7 mn au batteur (ou 10 mn à la main). Il faut que la pâte se détache parfaitement de la terrine en formant une boule.
3. Recouvrez la terrine d'un torchon plié. Laissez lever 50 mn (*).
4. Ajoutez les lardons, le pavot et le cumin et pétrissez à la main 1 mn puis répartissez bien la pâte dans le moule à Kouglof beurré et tapissé de noix.
5. Laissez lever encore 70 mn.
6. Faite cuire 45 mn à Th 5/6 (180°C).
7. Démoulez sur un grille.

À refaire!

Attention à faire cuire suffisamment longtemps dans un moule large.
Il n'est pas nécessaire de pré-couper le pepperoni avant de le mettre sur la pâte.

Ingredients

Dough

• 2 3/4 cups all-purpose flour, divided
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast (1 envelope)
• 1/3 cup whole milk
• 6 Tablespoons unsalted butter
• 1/4 cup water
• 2 large eggs, at room temperature

Toppings

• 1/2 cup pizza or marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced pepperoni
• 2 Tablespoons unsalted butter, melted
• 2 cloves garlic, minced

Instructions

1. In the bowl of a stand mixer, stir together 2 cups of the flour with the sugar, salt and yeast. Set aside.
2. In a small saucepan, combine the milk and 6 tablespoons butter over low heat until melted. Remove the saucepan from the stove and stir in the water. Let set until it reaches 120-130ºF.
3. Pour the milk mixture over the dry ingredients, using a spatula to fold them together just until combined.
4. Attach the dough hook to your stand mixer and knead the dough on low speed until fully incorporated, about 3 minutes. Add the eggs, one at a time, kneading in between each addition so that the eggs are fully incorporated.
5. Stop the mixer and add ½ cup of the remaining flour, kneading it on low speed until the dough is smooth, about 2 minutes. Add 3 more tablespoons flour and knead just until the dough is soft, but still slightly sticky.
6. Lightly flour your work surface, and then turn the dough out onto the surface, kneading it 5 or 6 times just until it comes together into a ball.
7. Lightly grease a large bowl. Place the dough in the bowl and secure it tightly with plastic wrap. Allow the dough to proof in a warm, dry place for one hour, or until it doubles in size. (See Kelly’s Notes.)
8. Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle measuring roughly 20″x11″. Brush the dough with the sauce, sprinkle it with the cheese and top it with the pepperoni. (See Kelly’s Notes.)
9. Trim the edges, discarding any scraps, to make straight sides along the rectangle.
10. Cut the rectangle (width-wise) into 5 equal strips. Stack the strips atop one another and then cut the strips into 4 equal parts to make a total of 20 squares. (See Kelly’s Notes.)
11. Lightly butter a 9″x5″ loaf pan. Stack the squares against each other, cut-sides down. (There will be extra space on both sides.) Lightly cover the pan with plastic wrap and let it proof for 30 minutes or until it doubles in size.
12. Preheat the oven to 350ºF.
13. Stir together the melted butter and minced garlic.
14. Place the loaf pan on a baking sheet and bake it for 15 minutes.
15. Remove the pan from the oven, brush the top of the loaf with the garlic butter, and then return it to the oven to continue baking for 15 to 20 minutes, or until the top is golden brown.
16. Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a serving plate.

Excellent pain. Le gout du fromage et de l'ail est bien équilibré. À refaire !

Ingredients

• 2 ¾ cups ap flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 ¼ teaspoons instant yeast (1 envelope)
• ⅓ cup whole milk
• 3 ounces unsalted butter
• ¼ cup water
• 2 large eggs, room temperature
• 1 cup grated parmesan
• ½ cup unsalted butter
• 2 green garlic bulbs with part of the green or 4 cloves garlic, thinly sliced or 3 small garlic cloves
• 1 teaspoon salt

Instructions

1. Stir together 2 cups of flour, sugar, yeast, and 1 teaspoon salt in the bowl of a mixer.
2. In a small saucepan, heat the milk, and 3 ounces of butter over low heat just until the butter is melted.
3. Remove from the heat, add the water, and set aside until 120 - 130 F, about 1 - 2 minutes.
4. Pour the milk mixture over the flour mixture and using a rubber spatula, mix until the dry ingredients are evenly moistened.
5. Attach the bowl to the mixer, and fit with the dough attachment. With the mixer on low speed, mix for 3 minutes.
6. Add one egg, at a time, mixing well after each addition just until incorporated.
7. Stop the mixer, add ½ cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 - 45 seconds.
8. Add 3 more tablespoons of flour and mix on medium speed until the dough is smooth, soft and slightly sticky; about 2 minutes.
9. Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour.
10. Knead gently until smooth and no longer sticky, about 1 - 2 minutes, adding an additional 1 - 2 tablespoons flour only if necessary to lessen the stickiness.
11. Lightly oil a large bowl, and place the dough in it.
12. Cover the bowl securely with plastic wrap and let the dough rise in a warm place (70 degrees) until doubled in size, about 60 minutes.
13. Gently press the dough, if your finger indentation remains, the dough is ready for the next step.
14. In a small saucepan add the ½ cup of butter and the thinly sliced pieces of garlic, over low heat. Stir until melted. Remove from the heat. Set aside.
15. Center a rack in the oven and preheat to 350.
16. Lightly butter a 9 by 5 by 3-inch loaf pan.
17. Gently deflate the dough.
18. On a lightly floured surface, roll out the dough into a 20 by 12-inch rectangle. using a pastry brush spread half of the melted butter generously over the dough.
19. Cut the dough crosswise into 5 equal strips. I use a pastry cutter.
20. Evenly distribute the grated cheese among the strips.
21. Gently stack the strips on top of each other until you have a stack of 5 rectangles.
22. Using a very sharp knife, slice the stack crosswise through the layers to create 6 equal strips, about 4 by 2 inches.
23. Fit the layered strips into the loaf pan, cut edges up and side by side.
24. There will be plenty of space on either side of the strips, that is fine because space will fill up with rising and baking.
25. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 degrees) until puffy and almost doubled in size, about 30 - 40 minutes.
26. Lightly press the dough with a fingertip to check for that indentation.
27. Place the loaf pan onto a cookie sheet. Bake the bread for 15 minutes.
28. Lightly brush the top of the bread with the remaining garlic butter. Pour any last drops over the top of the bread.
29. Bake another 15 - 20 minutes until the top is golden brown.
30. Transfer to a wire rack and let cool in the pan for 10 minutes.
31. Remove from the pan onto a serving board, letting any drops of warm butter and garlic fall over the top.

C'est une réussite. J'ai malheureusement lu la recette trop rapidement.
Du coup, j'ai oublié la sauce piquante et j'ai mis les épices dans la moutarde au lieu de les mettre sur le fromage.
Mais je crois que ça ne change pas grand chose.

Ingredients

For a bread

• 4 tbsp butter
• ¼ cup and 1/3 cup beer
• 2 & ½ cups all-purpose flour, divided
• 1/3 cup rye flour (use additional a-p flour if you don’t have this)
• 2 tbsp sugar
• 2 & ¼ tsp (1 envelope) instant yeast
• 1 tsp salt
• 2 large eggs, at room temperature

For filling

• 3 tbsp unsalted butter
• 1 tbsp mustard
• 1 & ½ tsp Worcestershire sauce
• dash of hot sauce
• 1 tsp mustard powder
• 1 tsp paprika
• ½ tsp salt
• several grinds black pepper
• 1 & ½ cups shredded cheddar

Instructions

1. In a small saucepan melt the 4 tablespoons butter with ¼ cup of beer. Turn off a heat, add the remaining part of beer (1/3 cup), then set aside to cool down (should still be warm).
2. In a bowl mix 2 cups flour, sugar, yeast, and salt. Add butter mixture and blend until the dough becomes moist. Add one egg after another and continue mixing. Add the remaining flour - ½ cup wheat flour and rye flour and stir until all ingredients are combined. Knead the dough for a few minutes (3-4).
3. Grease a bowl with an olive oil and transfer dough in it, covered loosely with foil and set aside for an hour (the dough will increase the volume).
4. Meanwhile prepare a filling. In a small saucepan melt 3 tablespoons butter, set aside and add the mustard, Worcestershire sauce, spicy sauce. Stir until all ingredients are well combined and set aside.
5. In a medium bowl mix the mustard powder, paprika, salt and pepper, add 1 & 1.2 cups cheese and stir until the cheese is evenly covered with the spices. It is good to put it in the refrigerator to avoid it getting soft.
6. Grease a 9×5 inch loaf pan with a butter.
7. On a well floured surface roll out the dough into a rectangle the size of about 50 cm by 26 cm, make sure the dough will not stick to the counter. Spread mustard paste over the dough, then cut into 5 equal strips, along the longer side. Sprinkle the first strip with ¼ of cheese, place on it another strip of dough and repeat process until you will use all the cheese and strips of dough.
8. With a very sharp knife, very gently divide the dough and cheese stripes into 6-7 parts (each should have about 4-5 cm). Then place the pieces in the form one after another (you can help yourself with this process by standing your loaf pan up on its short end to make the next part easier). When finished just shimmy it a little bit, then cover loosely with foil form and set aside for about 30-40 minutes.
9. Heat the oven to 175°C and bake for about 25-35 minutes.

Le pain est très bon.

La pâte était très molle. Je ne sais pas si ça vient de la recette ou de moi.
En tout cas, c'est une belle réussite :)

Ingredients

Pâte fermentée

• 65 g King Arthur All-Purpose Flour
• 170 g Water
• 1/8 Tsp. Instant Yeast

Final dough

• 235 g King Arthur All-Purpose Flour
• 25 g Medium Rye Flour
• 190 g Water
• 10 g Salt
• 1 Tsp. Instant Yeast
• 435 g (all of the above) Pâte fermentée

Instructions

1. The pâte fermentée is prepared the night before baking. The flour, water and yeast are mixed just until incorporated. The temperature of the water should be adjusted so that, after the incorporation, the pâte fermentée is at 70°F. The pâte is then allowed to ferment at 70°F for 1 hour, after which time it is refrigerated overnight.
2. The next morning, the pâte fermentée is divided into small, walnut-sized pieces and allow to warm to room temperature for 1 hour. The final dough is then prepared by combining the flour, rye flour, water, yeast, salt and pâte fermentée pieces, just until all the components are hydrated. The water temperature should be such that it brings the temperature of this mixture to 75°F. The lumpy mixture is then further mixed, by hand (see Musings on Mixing…), until a smooth, elastic dough is formed, about 10-15 minutes.
3. The dough is placed in a lightly oiled container, covered and allowed to ferment for 1 hour. After this first fermentation, the dough is divided into 2 pieces weighing 565 g and 85 g, respectively. A small piece of extra dough will remain. The two dough pieces are then lightly pre-shaped into rounds, covered with a plastic sheet and allowed to rest for 20 minutes.
4. The loaf is then shaped into a bouton d’or by first rounding the larger dough piece into a tight boule. Two perpendicular grooves are then rolled into the boule using a small wooden dowel. After the application of a small bit of oil (to enhance definition) to the rolled-out boule, the smaller dough piece is tightly rounded and then placed within the center of the larger piece. The combined dough is then gathered, inverted into a lightly floured banneton and covered with a Saran Quick Cover, and allowed to ferment a second time for 1hour at 80°F.
5. The dough is then turned out of the banneton and baked, under steam for the first 10 minutes, at 450°F for 25-30 minutes.

Ça a l'air vraiment bon. À essayer d'urgence :)

La page n'est plus disponible sur le site. Cependant elle est archivée sur archive.org

J'ai testé la recette. Elle est vraiment très bonne. J'en referais mais je doublerais la garniture au citron pour un goût plus intense.

Ingrédients pour la base

• 125 g de beurre demi-sel
• 150 g de farine
• 40 g de sucre glace
• on peut ajouter 2 cuillers à café de pavot (dans ce cas, mettre un peu moins de farine)

Ingrédients pour la pâte au citron

• 180 g de sucre en poudre
• 35 g de farine
• 3 œufs
• 2 cuillers à café de zestes de citron
• 125 ml de jus de citron (en général 4 citrons)

Instructions

1. Préchauffer le four th 180°C (th6)
2. Faire fondre le beurre.
3. Mélanger la farine, le beurre et le sucre jusqu’à faire une boule (on peut faire au mixer ou au kitchenaid)
4. Étaler la pâte dans le moule carré et mettre au four pour 15-20 mn jusqu’ à ce que le gâteau soit légèrement doré. Laisser refroidir un peu.
5. Bien fouetter la farine, les oeufs, le jus de citron, les zestes et le sucre.
6. Verser sur la base encore chaude et remettre au four pour 20 mn, ça doit être ferme sous les doigts .
7. Laisser refroidir, et verser dessus du sucre glace pour décorer. Découper en petits carrés et se régaler …

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 1 teaspoon jalapeno powder (substitute with smoked paprika)
• 2 tablespoons sugar
• 2 1/4 cups grated sharp cheddar cheese
• 12 ounces beer (dark ale or porter/stout. No lager) (1 bottle)
• 1/4 cup melted butter

1. Preheat oven to 350 degrees Fahrenheit
2. Mix all ingredients except butter and 1/4 cup of cheese in a big bowl
3. Mix well. Grease 9x5 bread pan and place dough in the pan
4. Cover top with melted butter and remaining cheese
5. Bake for 50 minutes to an hour and enjoy.

I will be adding fresh diced jalapenos to the next batch for some extra flavor and texture.

Edit : c'est vraiment très bon. Malheureusement, c'est aussi addictif.

Recette de nos locataires.

Ingrédients

• 1 tasse de farine tout usage non blanchie
• 2 tasses de flocons d'avoine à cuisson rapide
• ½ c. à thé de bicarbonate de soude
• Une pincée de sel
• ¾ de tasse de beurre à température ambiante (170 grammes)
• 1 tasse de cassonade
• ¼ de tasse de sucre
• 2 c. à soupe d'espresso ou de café noir
• 1 c. à thé d'extrait de vanille
• 1 œuf
• ½ tasse de chocolat noir fondu

Instructions

1. Préchauffer le four à 375°F. Tapisser une plaque à pâtisserie de papier parchemin et réserver.
2. Dans un bol, combiner la farine, les flocons d'avoine, le bicarbonate de soude et le sel. Réserver.
3. Dans un autre bol, crémer le beurre, la cassonade et le sucre au batteur électrique (ou batteur à la main).
4. Ajouter l'espresso, l'extrait de vanille et l’œuf, puis bien mélanger. Incorporer graduellement les ingrédients secs.
5. À l'aide d'une cuillère à crème glacée d'une contenance de ¼ de tasse (environ...), façonner 12 boules, puis les disposer sur la plaque. Avec les doigts, presser les boules de manière à former des petites galettes de ½ pouce.
   (Personnellement, je fais les boules à la main. Ça colle un peu, mais je trouve cela plus facile à travailler.)
6. Enfourner pendant 13 minutes, puis laisser refroidir complètement sur la plaque.
7. Tremper chaque biscuit jusqu'au tiers dans le chocolat noir, laisser refroidir et déguster.

Note : il faut faire attention à espacer les biscuits avant la cuisson car ceux-ci s'étalent.

Excellent pain. Une technique originale pour un résultat vraiment intéressant. En plus, ça permet d'utiliser la cannelle.

Ingredients for the Dough

• 3 cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons (1 envelope) active dry yeast
• ½ teaspoon salt
• 2 ounces unsalted butter
• ⅓ cup whole milk
• ¼ cup water
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

Ingredients for the Filling:

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon fresh ground nutmeg
• 2 ounces unsalted butter, melted until browned

Instructions

1. In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115°F to 125°F.
4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining ¾ cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.
5. Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
6. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.
8. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
9. Place a rack in the center of the oven and preheat to 350°F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
10. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

Une spécialité argentine qui à l'air vraiment intéressante. À essayer.

D'autres recettes :

• Argentina: Fugazzeta
• Fugazzeta - Stuffed Argentinian-Style Pizza

J'ai déjà gouté quelque chose de similaire. Mais ce n'était pas fait maison. Il va falloir que je teste ça.

Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, Softened
• 1 lb. Thin(regular) Bacon, Sliced Into Thirds

Instructions

1. If you have them, slip on some latex gloves for the pepper prep...
2. Cut jalapenos in half, length-wise.
3. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).
4. Smear softened cream cheese into each jalapeno half.
5. Wrap jalapeno with bacon pieces (⅓ slice).
6. Secure by sticking toothpick through the middle.
7. Bake on a pan with a rack in a 375°F oven for 20-25 minutes.
8. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno.
9. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off.
10. These are best when the jalapeno still has a bit of bite to it.
11. Serve immediately, or they’re also great at room temperature.

C'EST VRAIMENT EXCELLENT...

Ingrédients

• 500 grammes de rhubarbe coupées en tronçons
• 100 à 150 grammes de sucre selon le goût
• 1 litre d'eau bouillante

Instructions

• Mettre la rhubarbe dans un grand récipient
• Ajouter le sucre
• Verser l'eau bouillante
• Couvrir et mettre au frais 24 heures
• Filtrer et servir très frais

Pour la taille de mon moule, j'ai fait une demi recette sauf pour la sauce et le fromage. Je trouvais que mon test précédent n'était pas assez parfumé.

Ingredients

• 1¾ cups whole milk
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons sugar
• 1 (¼-ounce) package instant dry yeast
• 4 cups unbleached all-purpose flour, plus more for kneading
• Vegetable oil or nonstick cooking spray, as needed
• 2 teaspoons kosher salt
• ¼ cup Sriracha
• 1 cup (4 ounces) shredded sharp Cheddar cheese

Preparation

1. In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.
2. In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.
3. After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.
4. Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.
5. Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.
6. Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife. Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes. Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.

J'ai modifié les proportions car la pâte était trop sablonneuse et le pain pas assez gouteux.
J'ai mis 7/8 de tasse d'eau au lieu de 1/2 tasse.
J'ai mis 6 cuillères de pesto au lieu de 3 et 1/2 tasse de parmesan au lieu de 1/4

Le site original n'existe plus. Voici la recette récupérée sur archive.org mais sans les photos :'( :

Ingredients (for one loaf of bread)

• 2½ cups bread flour
• ½ packet of instant yeast
• ½ cup warm water
• 1 tbsp olive oil
• ¼ cup milk powder
• 1 tsp salt
• 1 tbsp sugar
• 2-3 tbsp pesto
• ¼ cup grated parmesan cheese

Instructions

1. Dissolve yeast into lukewarm water, let it rest for about 10 min. In a large bowl combine milk powder, olive oil, sugar and salt. Pour in the water/yeast mixture. Stir till well blended.
2. Add in 1 cup of flour mix well with a wooden spoon then add another 1 cup.
3. Pour the dough onto a floured surface and knead the dough adding the remaining ½ cup. Knead till you get a soft and smooth dough.
4. Add a little olive oil in a bowl, place the knead dough into the bowl. Cover with plastic wrap, place in a warm and dry place and et raise for about 1 hour or until doubled in size.
5. Roll out the dough in a rectangular shape on a slightly floured surface. Spread a few tbsp on pesto on top.
6. Sprinkle parmesan cheese and bring in the side by 1 cm.
7. Roll up the dough sealing well borders.
8. With a sharp knife cut the dough down the center length wise.
9. Take the two cut pieces and braid them together.
10. Place the bread into a slightly greased loaf pan. Cover with plastic wrap and let raise for an other hour.
11. Bake at 180°C for about 30-35 min.
12. Remove from the oven and allow to cool, then cut into slices and enjoy with your choice of dips.