Je n'ai pas suivi exactement la recette.
D'abord, j'ai divisé la quantité de sel dans la pâte par deux. Ensuite, j'ai omis le glaçage au beurre et à l'oeuf ainsi que le saupoudrage de sel.

Le résultat est très satisfaisant. La pâte est élastique et dense. Ça rappelle un peu les bagels.

C'est à refaire !

La technique de mise en forme est expliquée ici

Ingredients

• 1 Tablespoon Sugar
• 2 Teaspoons Kosher Salt
• Sea-salt or Pretzel Salt (for sprinkling on top of pretzels)
• ⅔ Cup Baking Soda
• 1 Packet of Active Dry Yeast
• 4 cups of Bread Flour
• 6 Ounces of Unsalted Butter
• Olive Oil
• 1½ cups milk
• 10 Cups Water
• 1 Egg

Instructions

1. Get your saucepan out. Measure and pour into the saucepan 1½ cups of milk (note you can use water instead but I think the milk makes tastier dough). Put it on your gas/electric stove top on medium low heat. Heat the milk until it reaches about 110°F (about when milk starts to steam), but turn off the heat right away so the milk does not boil over and move it off the burner. Its important to not have the milk too hot because it will kill the yeast but at the same time it needs to be warm enough to activate the yeast.
2. Next get a big bowl out. Add 1 tablespoon of sugar and 2 teaspoons kosher salt to the bowl. Next pour in the milk. Now cut open the dry yeast packet and sprinkle the contents on top of the mixture. Let it sit for about 5 minutes, you will see it start to foam up.
3. While you are waiting for the yeast milk mixture cut out 2 ounces butter and melt it. I used the same saucepan from before to melt the butter but you can just microwave it for 30 seconds or so instead if you prefer that method.
4. After the 5 minutes are up then add the melted butter to the yeast milk mixture. Next measure and add the 4 cups of bread flour to the mixture as well. Now take a mixing spoon and start mixing.
5. Mix the dough until it becomes well combined, smooth and begins to pull away from the side of the bowl, about 4 minutes. If the dough feels too dry then add a splash of water and continue mixing until it becomes smooth, it should look somewhat like the picture above. Note if you have a stand mixer then you can use that to mix the dough with the dough hook attachment at medium speed instead, but I had no problem doing it by hand.
6. Next use your mixing spoon to push the dough from the large bowl into another bowl. I just used the saucepan I used to melt the butter from before. Now either get a new large bowl or clean the one the dough was created in, I just cleaned out the large dough bowl from before and dried it with a paper towel. Now take your olive oil (vegetable oil works too) and pour some on a paper towel then oil up the inside of your bowl.
7. Remove and return the dough from the saucepan to the well oiled big bowl.
8. Get your plastic saran wrap out and cover/seal the top of the bowl. Place the dough and the bowl in a warm dry place while the dough rises. I put mine by the radiator. Now set a timer and wait 55 minutes, it should at least double in size.
9. While waiting for the dough to rise get out a medium pot. Measure and add 10 cups of water to the medium pot. Also measure out ⅔ a cup of baking soda but do not add it yet to the pot of water, just put it aside for now.
10. When there is about 5 minutes left until the dough completely rises move the pot to the stove and turn on the burner on high. Then pour in the baking soda and grab a mixing spoon to combine it with the water. It should become a cloudy mixture. Leave the burner on for now and cover the pot with a lid because we will need it later for dunking the pretzels when the water reaches a rolling boil.
11. When the pretzel dough has finished rising for its 55 minutes and has doubled in size then remove the plastic wrap and bring over to your kitchen work surface. Also bring over your olive oil and a large cutting board. Use the olive oil and a paper towel to oil the surface of your cutting board. Then simply plop out the dough onto the oiled surface of the board.
12. I know it is really tempting to start playing with dough but before you start shaping the dough and creating the iconic pretzel shape first get out two cookie sheet pans then lightly oil them up with olive oil, Pam, vegetable oil or your preferred cooking method to prevent dough from sticking during the baking process. I actually used a Silpat mat on one pan and oiled the other with a quick spray of Pam. You will need the pans to hold the pretzels for the next few steps as well as for the baking process.
13. Now here comes the fun part. Take the olive oil and pour some in your hands and rub them together. Now take your big mound of dough and split it up into about fist sized balls, I got 9 balls out of my dough. Next return all but one of the dough balls to your oiled bowl because unless you have a really large cutting board you will not be able to roll out all the pretzels. Be sure to look at the pictures if you are feeling confused because I tried to make it as easy as possible visually to follow each step in making the dough into the pretzel shape.
14. Take that ball of dough left on the cutting boards and start rolling out into a long strip/rope of dough. Work and roll the dough back and forth from the center out to push the dough evenly across both ends. Stop when you have a piece about 2 feet long.
15. Take the 2 ends of the dough strip and create a large U-shape. Then take the ends and curl them inward so they meet at the center.
16. Then take the two ends of the strip and cross them over each other. Then pull them up and over the bottom of the U-shape curling the ends over the top and pressing them up into the bottom of the dough that makes the lower part of the U-shape.
17. Congratulations you've made a ball of dough into the shape of a pretzel. Now move that dough pretzel onto one of the pans and do the same for the rest of the balls of dough.
18. By the time you finish transforming all the dough balls into pretzel form the water should have reached a rolling boil. If not then wait until the water comes to a boil before doing anything else. Once boiling, preheat the oven to 450°F.
19. Bring your pans of uncooked pretzels over by your boiling baking soda water and get out the spatula (the bigger the spatula the better). Scoop up one pretzel with the spatula and carefully lower it into the boiling water for 30 seconds. I set a timer for this part because if you leave the pretzels in the bath for too long then they will get soggy and will taste funny. Remove your spatula and use it to dunk the pretzel below the surface to make sure all of it gets covered with the water. When the 30 seconds is about to run up then take the spatula, position it underneath the pretzel and lift it out gently at the 30 second mark. Place the pretzel down on the pan it came from and repeat the process for each unbaked pretzel.
20. Note if while you are bathing your pretzels you happen to drop it while taking it out of the pot and it breaks apart into bits inside the boiling water then use tongs to pull out the broken pieces. Then use your hands to shape the bits into bite size balls. Then use tongs to dunk the little balls back into the boiling baking soda water bath for five seconds and place each nugget on the pan. Now you turned a ruined pretzel into yummy pretzel bites.
21. Melt another 2 ounces of butter in a bowl. Add 1 tablespoon of water. Then crack and drop an egg into the bowl. Now use the whisk to combine the whole mixture and use the brush to paint a generous coat on each pretzel. Next sprinkle either sea salt or pretzel salt over each of the pretzels, the coat will help the salt stick.
22. The oven should be at 450°F by now, but if not then just wait until it is finished preheating. Once the proper temperature as been reached then put the two pans of pretzels into the oven. Now bake for about 12 to 15 minutes. While the pretzels are baking melt the final 2 ounces of butter. When the 12 minute mark has been reached check the color of the pretzels, if they are golden brown in color then they are perfect and transfer to them to a cooling rack. If they are still a light tan color then cook them for another 2 minutes and continue cooking until the color pretzels is that nice golden brown before transferring to a cooling rack. While on the cooling racks use a brush to paint on a second coat of butter. Be careful taking the pans out of the oven and be sure to use oven mitts, remember hot things are hot.

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.

Le pain est intéressant mais il ne goute pas du tout le wasabi. Par contre, lors de la réalisation, l'odeur est intense.
Pratique pour finir de la pâte de wasabi.

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

D'autres recettes :

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

La texture est vraiment belle et agréable. À refaire.
Cependant, je pense que je modifierai les temps de pousse pour avoir une première poussée de 1h30 et une seconde poussée de 1h.
J'ai trouvé que les temps donnés dans la recette ne permettent pas de souder correctement les pâtons entre eux.

Ingredients

• 2¼ tsp. instant yeast
• 1 cup warm water (105-115˚F)
• ¼ cup honey
• 3 tbsp. canola oil
• 1¼ tsp. salt
• 1 egg, lightly beaten
• 3½-4 cups bread flour
• 2 tbsp. butter, melted
• 2 tbsp. honey

Instructions

1. In the bowl of an electric mixer, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. With the mixer on low speed, incorporate the remaining ½ to 1 cup of flour a few tablespoons at a time. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
2. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
3. Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.
4. Preheat the oven to 400˚F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Sprinkle lightly with coarse salt. Bake for 15-20 minutes until the tops are golden brown. Cover loosely with foil and continue to bake about 10 minutes more, or until the the center of the rolls registers 190˚F on an instant-read thermometer. Let cool slightly before serving.

Super bon, rapide à faire. Miam !

Ingrédients

• 225 g de farine (+/- 30g selon la farine choisie. Je privilégie la T 55)
• 5 g de sel
• 15 g de levure fraîche (ou une cuiller à café de levure déshydratée)
• 135 ml d’eau tiède
• 30 ml d’huile d’olive vierge extra, plus un filet pour badigeonner
• 2 cuillère à soupe de graines de sésame, ou de pavot pour enrober (ou aussi du sucre perlé)

Instructions

1. Mettez la levure fraîche dans un bol.
2. Ajoutez 50 ml d’eau tiède (prélevés sur les 135 ml) et laisser reposer 10 minutes.
3. Versez la farine dans un saladier, ajoutez le sel, mélangez, puis ajoutez le mélange levure eau, l’eau restante, l’huile d’olive et pétrissez à la MAP, au robot ou à la main jusqu’à obtenir une pâte souple et élastique.
4. Étalez-la au rouleau de manière à obtenir un rectangle de 15 x 20 cm.
5. Badigeonnez ce rectangle avec un fil d’huile d’olive (je me sers d’un pinceau c’est plus facile).
6. Couvrez d’un film légèrement huilé et laissez pousser 1 heure à température ambiante (le volume doit doubler).
7. Préchauffez le four à 200°C chaleur tournante
8. Parsemez votre pâte de graines de sésame puis coupez-la en 2 rectangles de 7.5 x 10 cm.
9. Découpez chacun en 10 bandes de 1 cm de large (utilisez une roulette à pâte, c’est plus facile).
10. Étirez délicatement chaque bande à 30 cm de long.
11. Roulez ces bandes dans les graines de sésame et de pavot.
12. Disposez-les sur des plaques de cuisson anti adhésives ou recouvertes de papier cuisson.
13. Badigeonnez avec parcimonie d’huile d’olive.
14. Laissez pousser 10 minutes à température ambiante puis cuisez 15 à 20 minutes.
15. Laissez refroidir sur une grille.

Je n'ai utilisé que 3 tasses de farine. J'ai augmenté légèrement la quantité d'eau pour que la pâte ne soit pas sablonneuse.
La recette demande 10 onces d'épinards et si j'en crois les convertisseurs en ligne, cela correspond à 280 grammes. Je n'avais que 140 grammes disponibles.
Je n'ai pas mis de piment banane.

Le pain est vraiment savoureux, la pâte est moelleuse et la garniture très agréable. La prochaine fois j'ajouterais un peu de piquant.
J'ai trouvé que la méthode de tressage n'est pas très facile à mettre en place alors j'utiliserais la méthode utilisée dans cette recette

Finalement, ce mode de mise en forme n'est pas adapté car le pain ne cuit pas complètement

Ingredients for the dough

• 1 pkg/Tbsp.Red Star Platinum yeast
• 1 Cup warm water
• 3-3½ Cup unbleached, all-purpose flour
• ¾ tsp. salt
• 2 Tbsp. olive oil (I used Ariston infused olive oils – 1 Tbsp oregano oil; 1 Tbsp. red chili oil just for fun)

Ingredients for the filling:

• 1- 10oz. pkg. frozen chopped spinach, thawed, drained and pressed dry
• ½ Cup feta cheese crumbles
• 1 Cup shredded mozzarella cheese
• 1 Tbsp. minced garlic
• ⅓ Cup parmesan cheese
• ⅓ Cup pitted Kalamata olives, chopped
• 2 Tbsp. oil-packed sun dried tomatoes, chopped
• ⅓ Cup chopped banana pepper
• ½ tsp. salt
• 1 egg

Ingredients for the egg wash

• 1 egg beaten, combined with 1 Tbsp. water

Instructions

1. In the EZ DOH bucket, dissolve yeast in water.
2. Let rest one minute.
3. Add one cup of flour, then remaining flour and ingredients.
4. EZ DOH-it until smooth and elastic, 2-3 minutes, adding additional flour if necessary.
5. Remove dough from bucket.
6. “Smooth” the dough by gently pulling the sides of the dough ball under itself.
7. Spray bucket with cooking spray.
8. Replace dough in bucket, cover and let rise until doubled.
9. Roll dough out on a lightly-floured surface into a 16x9” rectangle.
10. Prepare the filling by combining all ingredients well.
11. Spread combined filling ingredients on ⅔ of the rectangle (length-wise).
12. Fold the unspread third of dough over one half of the spread dough.
13. Fold again, making 3 layers of dough and 2 layers of filling.
14. Pinch edges and place on a greased baking sheet.
15. Using cooking shears or a sharp knife, cut 1” strips to within 1” of the opposite side.
16. Separate and twist strips to expose filling.
17. Cover and let rise in a warm place for 20 minutes.
18. Brush with egg wash and sprinkle with a small amount of grated parmesan cheese.
19. Bake at 375°F for 30-35 minutes, or until golden. Enjoy!!

Je n'ai fait qu'une demi recette pour n'avoir qu'un seul pain. J'ai mis 2 oeufs et j'ai réduit la quantité de lait de 3cL. Je n'ai pas doré le pain avant de l'enfourner.
C'est très bon. À refaire.

Ingrédients

• 1 kg de farine
• 50 gr de levure de boulanger
• ½L de lait entier tiède
• 300 gr de raisins secs
• 200 gr de beurre mou
• 2 cs de sucre semoule
• 1 cc de sel
• 4 œufs
• beurre pour le moule

Instructions

1. Faites tremper les raisins secs 30 min dans un bol d’eau tiède.
2. Versez la farine sur un plan de travail ; creusez un puits.
3. Délayez la levure émiettée dans 10 cL de lait tiède et versez le tout dans le puits.
4. Du bout des doigts, travaillez la levure avec un peu de farine pour obtenir une pâte molle.
5. Recouvrez le levain avec le reste de la farine ; couvrez d’une serviette propre et laissez reposer 30 min près d’une source de chaleur à l’abri des courants d’air jusqu’à ce que la farine se crevasse.
6. Au bout de ce temps, retravaillez la préparation en y incorporant peu à peu 3 œufs battus, le sel et le reste du lait tiède : la pâte doit être souple, élastique et ne plus coller aux mains.
7. Ajoutez le beurre ramolli, morceau par morceau, puis les raisins égouttés.
8. Graissez les platines ou les moules à pain.
9. Divisez le pâton en deux et disposez-les dans les moules.
10. Battez l’œuf restant avec un peu de lait et, à l’aide d’un pinceau, étalez-le sur le dessus des cramiques.
11. Couvrez d’une serviette propre et laissez à nouveau lever 30 à 45 min : la pâte doit doubler de volume.
12. Préchauffez le four à 250°C (th 8-9).
13. Faites cuire 15 min à four chaud puis baissez la température à 200°C (th 6-7) et prolongez la cuisson de 45 min.
14. Démoulez et laissez refroidir le cramique sur une grille.

Pour tresser la pâte avec 3, 4 ou 6 brins.

Voir aussi ici pour tresser la pâte avec 3, 4 ou 5 brins.
Et ici pour en faire une ronde.
Une vidéo en hébreu qui montre différentes techniques.
Une vidéo qui montre comment faire une challah ronde avec 10 brins.

D'autres ressources :

• Jak uplést vánočku ze 2, 3, 4, 5, 6, 7, 8 a 9 pramenů - YouTube
• Плетена булка/Плетенка/10 способів плетіння тіста/Смачний рецепт №3. - YouTube

Une belle façon d'utiliser des restes. Ça fait de joli sandwich pour les lunch.

Edit : c'était très bon. Mais ma capacité à fermer le pain a laissé une épaisseur trop importante en dessous du sandwich.
À refaire !

Une excellente recette de pain d'épices qui reste moelleuse très longtemps. Ou peut-être qu'elle est tellement bonne que tout est mangé avant même d'avoir le temps de sécher.

Ingrédients

• 300g de farine de seigle
• 150g de farine
• 25cl de lait (250g)
• 30g de vergeoise brune
• 2 cuillerées à soupe d’huile d’olive (oui, oui c’est bien ça!!)
• 450g de miel de châtaignier
• 2 cuillerées à café de bicarbonate
• ½ cuillerée à café de fleur de sel
• 1 cuillerée à café de gingembre en poudre
• ½ cuillerée à café de cannelle en poudre
• ½ cuillerée à café d’anis en poudre
• ¼ de cuillerée à café de cardamome en poudre
• ⅛ de cuillerée à café de mélange 4 « épices »

Instructions

1. Mettre toutes les épices, le lait et le miel dans une casserole.
2. Faire chauffer sur feu doux, juste pour faire fondre le miel.
3. Enlever du feu et laisser refroidir et infuser.
4. Mettre tous les autres ingrédients dans un bol, à savoir la farine blanche, la farine de seigle, le bicarbonate de soude, la fleur de sel, la vergeoise brune et l’huile d’olive.
5. Bien mélanger. L’huile d’olive va aglomérer un peu la farine mais quand on ajoute le lait au miel épicé, tout va se dissoudre!
6. Ajouter le lait au miel épicé en une seule fois au centre.
7. Bien mélanger. Il suffit de mélanger vivement avec une cuiller en bois. Les grumeaux vont disparaitre rapidement grâce à la farine de seigle.
   Au bout d’une minute, il n’y a plus de grumeaux.
8. Préchauffer le four à 150°C.
9. Verser la pâte dans un moule à cake de grande taille.
10. Cuire à 150°C pendant une heure.
11. Démouler dès la sortie du four directement sur un papier cellophane. Et l’emballer chaud pour qu’il garde toute l’humidité qu’il contient. Il faut le laisser refoidir dans sa protection.

Description des différents types de farine selon leur utilisation et le pays d'utilisation.

Moins complet qu'un lexique, mais ça aide à comprendre le contenu d'une recette

Comment commencer un levain.

D'autres liens pour se lancer :

• How I Maintain My Sourdough Starter
• Différentes formes de levain
• L'entretien d'un levain naturel
• Le pain au levain de Laurence - une technique artisanale
• Trucs et Astuces - tout sur le levain/pain au levain
• Sourdough Bread Masterclass With Patrick Ryan - ILoveCooking

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.

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☑ Gubana: Italian Easter bread for an Australian road trip | Saucy gander - ♥
☐ Badass smoky chilli cheese beer bread | Saucy gander
☑ Pain Héloïse | Bread cetera - ♥♥
☑ Pain de Campagne | Bread cetera - ♥♥♥♥
☑ Cheddar-Sriracha Swirl Bread Recipe | Epicurious.com - ♥♥♥♥
☐ Notitie van Lien: Sweet Portuguese Bread
☑ Guinness Bread. Recipe for easy to make beer bread. - ♥♥♥
☑ Living in the Kitchen with Puppies: Tracey's Jalapeño Cheddar Rolls - ♥♥♥♥
☐ Syrian Onion Bread - Zesty South Indian Kitchen

☐ SRC-Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli plus Part 16 | Parsley, Sage and Sweet
☑ Pesto Bread | Expat Cucina - ♥♥♥♥
☐ Stromboli
☑ Focaccia con tomates cherry y albahaca (une autre recette) - ♥♥♥
☑ WASABI Loaf - ♥
☐ Cider-Drizzled Apple Swirl Bread
☐ Danish Rye Bread revisited
☐ Ukrainian Easter Paska (une autre recette)
☐ Marzipan-Braid
☐ Pain exotique

☑ Swirl ... tourbillon ... chinois - ♥♥♥
☐ Le Kringel, dessert traditionnel Estonien
☑ Buns - ♥♥♥
☑ Kaisersemmel - ♥♥♥♥
☐ Galette bressane
☐ Sun-dried Tomato and Asiago Cheese Bread!
☑ Sübrot - ♥♥♥
☐ Almond Streusel Rolls!
☑ Twisted Greek Stuffed Bread! - ♥♥♥
☐ Greek Spinach Feta Rolls!

☐ Super Bowl Spinach Roll!
☑ Garlic Knots - Fragrant and Beautiful! - ♥♥♥
☐ "Devil Bread" - Buttermilk Bread and Base
☑ CHEATER’S EASY SOURDOUGH - ♥
☑ Braided Pesto Bread - ♥♥♥
☑ Cinnamon Sugar Pull-Apart Bread - ♥♥♥♥
☐ Braided lemon bread
☑ Pull-Apart Garlic Cheese Bread Rolls - ♥♥♥♥
☐ Caramelized Onion and Shallot Braided Bread with Gruyere Cheese and Herbes de Provence
☑ Cranberry Pumpkin Rolls - ♥♥♥

☐ Pumpkin / Butternut Squash Loaf
☑ Orange Sweet Potato Loaf - ♥♥♥
☑ Challah with Blackberry Filling - ♥
☐ Buns parfumés
☑ Irish Soda Bread - ☠
☑ Hokkaido Milk Toast - ♥♥♥
☑ Japanese Style Bacon and Cheese Bread - ♥♥♥♥
☑ Honey Yeast Rolls - ♥♥♥
☑ Onion Buns! - ♥♥♥
☐ The Pizza Lab: Foolproof Pan Pizza | Serious Eats

☑ Delicious Butter Soft Pretzels - ♥♥♥
☐ Pumpkin Brioche Cinnamon Rolls
☑ Focaccia bread recipe - ♥♥♥
☑ Cinnamon-Raisin Swirl Bread - ♥♥♥
☐ Panettone
☑ Chinois aux amandes et aux airelles - ♥
☐ Ancient Egyptian Bread
☑ Pulla - ♥♥♥
☐ Rosca de Reyes
☐ Curried Coconut Polenta Sourdough with Cranberries

☑ Marzipanstollen - ♥♥♥♥
☑ Cramique - ♥♥
☑ Brioche de Tante Dédée - ♥
☐ Ukrainian Babka
☐ Bialys, and a cow-herding robot called Shrimp
☐ Pain surprise
☑ Tasty Asiago Cheese Bread! - ♥♥♥
☐ Croissants
☑ Pan Cubano - ♥♥♥
☐ Rugbrød

☐ Borodino bread
☑ Chickpea Flour Bread - ♥
☐ Silserkranz
☑ Coffee Raisin Bread! - ♥
☑ Olive Garden Breadsticks Copycat Recipe - ♥♥♥
☑ Pepperoni Pizza Pull-Apart Bread - ♥♥♥♥
☑ Cheesy Garlic Pull-Apart Bread - ♥♥♥♥
☑ Cheddar, beer and mustard pull-apart bread - ♥♥♥♥
☐ Parmesan Pull-apart Bread for Twelve Loaves
☐ Cheesy Bacon Ranch Pull Apart Bread

☑ Garlic Parmesan Pull-Apart Bread - ♥♥♥♥
☐ Chipotle Hamburger Buns
☑ Homemade Hot Dog Buns - ♥♥♥
☐ Rye Yoghurt Rosebud Rolls
☐ 椰蓉面包
☑ Buchty - ♥♥♥
☐ Tender Corn Bread!
☐ Pepperoni Parmesan Loaf!
☐ Beaujolais Bread
☐ Cheese and Pepperoni Pizza Bites

☑ Super Soft White Farmhouse Loaf - ♥♥♥♥
☐ Streusel-topped ChocoChip Almond Pull-Apart Bread
☐ Tricolor Flower Bread
☐ Hot Pepper & Cheddar Dinner Rolls!
☐ Peanut Butter Sweet Rolls !
☐ Imbriulata, pain sicilien à la saucisse et aux olives
☐ Casatiello di Nonna
☐ Pizza pasqualina
☐ Colomba de Pâques
☐ Le panettone : la vraie recette italienne (au levain)

☐ Polish Poppy Seed Roll (Makowiec) | Polonist
☐ Cinnamon Apple Almond Ring!
☐ Sweet Cinnamon Crisps!
☐ Cheddar and Green Onion Beer Bread!
☐ Buttermilk Knots in an Hour!
☑ Tear 'n' Share Pull Apart Garlic Bread - ♥♥♥♥
☑ Homemade Tortilla! (soft, Fluffy) - ♥♥♥
☑ Walnut Craisin Bread - ♥♥♥♥
☑ No-Knead Bread - ♥♥♥♥
☑ Spinach Ricotta Calzones! - ♥♥♥♥

☐ Greek Bubble Bread!
☑ KOUGLOF Salé - ♥♥♥♥
☐ Pandoro Recipe
☐ Over-The-Top Breadsticks!
☑ Honey n' Wheat Oatmeal Bread!
☐ Chelsea Buns!
☐ SOFT GARLIC PARMESAN PRETZELS
☐ Asiago Kaiser Rolls!
☐ Spinach Rolls
☐ NO-KNEAD CRUSTY WHITE BREAD

☐ Babka Pizza: Swirled layers of pizza bread and cheese...
☐ Old Fashioned Potato Rolls!
☐ Russian Rose!
☐ Naan Bread - Homemade Naan - vespresso
☑ Brioches suédoises à la cannelle ou « Kanelbullar »
☑ Brioche polonaise (pour Maman) - ♥♥♥
☐ Mouna (Algerian Orange Bread)
☑ Finnish Nissua! - ♥♥♥♥
☐ Quick & Delicious Pretzel Bites!
☐ Pane Bianco

☐ Authentic Bavarian Pretzels
☐ Apuglian Soft Focaccia With Olives and Cherry Tomatoes
☐ Galette ardenaise
☐ Monkey Bread (brioché au caramel)
☑ Pain tunisien a la semoule (cuisson au four) - ♥♥♥
☐ Spinach and Olive Focaccia
☑ Tangzhong Chocolate Swirl Buns - ♥♥♥
☐ Thick Fluffy Tortillas from scratch
☐ Sourdough Onion Pockets
☐ Traditional Onion and Poppy Seed Bialys

☐ No Knead Brioche Hamburger Buns
☐ Romanian Easter Bread | Cozonac
☐ Cinnamon Apple Twist Bread
☐ Lardy Cake
☐ Pizza di Pasqua
☐ Russian Braided Rose Bread
☐ Semolina Torpedo Bread
☑ Tangzhong Burger Buns - ♥♥♥♥
☐ Yafawi Sfeeha – Palestinian Cheese Buns
☐ Rieska

☐ Hot Cross Buns for Easter
☐ Food Wishes Video Recipes: Khachapuri – Georgia (Cheese Bread) On My Mind
☐ Cemitas (Mexican Sesame Seed Sandwich Buns) Recipe | Serious Eats
☑ Most AMAZING HAMBURGER BUNS recipe ever | GugaFoods - YouTube - ♥♥♥
☐ Simit Turkish Bagels Recipe - Munaty Cooking
☐ Pain turc plat (Balon Ekmek) | Le Blog cuisine de Samar
☐ Portuguese-Style Sweet Potato Rolls {Bolo do Caco} | Karen's Kitchen Stories
☐ Fastenwähe pour le carnaval de Bâle - Bricelet & Baklava
☐ La tresse suisse au beurre et ses secrets - Bricelet & Baklava
☑ Authentic Homemade Flour Tortillas - Oh Sweet Basil - ♥♥♥

☐ Pumpernickel - Recette Authentique Allemande | 196 flavors
☑ Gua Bao : recette de pain vapeur asiatique - ♥♥♥♥
☐ Tigelle (Crescentine) Recipe - Great Italian Chefs
☐ Scacce Ragusane recipe — Sicilian Food Tours
☐ Chimney Cake : 9 Steps (with Pictures) - Instructables
☐ PAIN au CACAO [LEVAIN] - Le Coconut Blog - Levain | Fermentation | Fait-maison
☐ 麵粉別蒸饅頭了，加一塊南瓜，不用烤不用烙，出鍋瞬間被掃光！ 【小穎美食】 - YouTube
☐ How To Make The Best Burger Buns Of All Time - YouTube
☐ BANANA BREAD LOAF 香蕉土司麵包 | Apron - YouTube
☐ Langhopf brioche traditionnelle Alsace | Bredele.Alsace

☑ Pain bis aux noix - Les recettes à l'Annie - ♥♥♥♥
☐ Fruchtebrot, pain allemand aux fruits secs - recette de Noël
☐ Chiftuhouts, pain aux olives de Musa Dagh - Bricelet & Baklava
☐ L’authentique pain de seigle valaisan AOP - Bricelet & Baklava
☐ La cuchaule (AOP) - Bricelet & Baklava
☐ La tresse (hop) suisse, à l’épeautre et au lin - Bricelet & Baklava
☐ Le tcheureg (ou tcheurek), la brioche de Pâques - Bricelet & Baklava
☐ Pain de mie maison - Bricelet & Baklava
☐ Pain pita - Bricelet & Baklava
☑ Pain tessinois - Bricelet & Baklava - ♥♥♥♥

☐ Petits pains au lait (Schweizer Butterweggli) - Bricelet & Baklava
☐ Aachener Poschweck
☐ Chocolate swirl bread
☐ Christstollen
☐ Fruitbread
☐ Maple syrup and oats bread
☐ Müsli Rolls
☐ Oberberger Ärpelbrot
☐ Onion Bread
☐ Potato Carrot Bread

☐ Potato Knots
☐ Pudding Pretzels
☐ Pumpernickel
☐ Authentic Mexican Pan de Muerto Recipe - The Other Side of the Tortilla
☐ le cacavellu — quelques choses
☑ U PANI DI MORTI. - Corse Images et Histoire - ♥♥♥♥
☑ Tomato Pie - Baker by Nature - ♥♥♥♥
☑ Icelandic Rye Bread | The Splendid Table - ♥♥♥♥
☐ Recipe: Hot Cross Buns | CBC Life
☐ Recipe: Muffuletta Sandwich Cake | CBC Life

☐ Recipe: Sesame and Coriander Naan with Tomato Chutney | CBC Life
☐ Povitica recipe - BBC Food
☐ Chiftuhouts, pain aux olives de Musa Dagh - Bricelet & Baklava
☐ Couronne de seigle des Grisons (La brasciadela) - Bricelet & Baklava
☐ Fastenwähe pour le carnaval de Bâle - Bricelet & Baklava
☐ Galettes arméniennes (fetir lavash de Dikranagerd) - Bricelet & Baklava
☐ Kopfbrot, le pain schwytzois et zougois - Bricelet & Baklava
☐ Pain fribourgeois de la Singine (Sensler Rua-Brot) - Bricelet & Baklava
☐ Pain genevois - Bricelet & Baklava
☐ Pain glaronais (Glarnerbrot) - Bricelet & Baklava

☐ Pain neuchâtelois - Bricelet & Baklava
☐ Pain paysan suisse - Bricelet & Baklava
☐ Pain vaudois à la croix - Bricelet & Baklava
☑ Hoagie Rolls — Ethan - ♥♥♥♥
☐ Turkish Ramadan Flat Bread (Pide) Recipe
☐ Montreal Bagels Recipe | My Second Breakfast
☑ Dutch-Oven Raisin Walnut Bread Recipe: How to Make It | Taste of Home - ♥♥♥♥
☐ Grandma's Rosemary Dinner Rolls Recipe: How to Make It | Taste of Home
☑ Beer Pretzel Hot Dog Buns - Domestic Gothess - ♥♥♥♥
☐ Sourdough Shokupan (Japanese Milk Bread) | The Perfect Loaf

☐ Einkorn Sandwich Bread // Central Milling
☐ Julekake, gâteau de Noël brioché norvégien à la cardamome, aux fruits secs et confits
☑ Pane Incamiciato - My Diverse Kitchen - A Vegetarian Blog
☐ Recette Faluche du Nord - Recette faluche Ch'ti - Recette Nord - Le Ch'ti Marché
☐ Traditional Focaccia Bread {Focaccia Genovese} - Italian Recipe Book
☐ Wool Roll Bread - My Diverse Kitchen - A Vegetarian Blog
☑ Traditional Irish Barmbrack Bread (Tea Brack) - Seasons and Suppers
☐ Bürli de Saint-Gall (St. Galler Bürli) - Bricelet & Baklava
☐ Couronne de seigle des Grisons (La brasciadela) - Bricelet & Baklava
☐ Kopfbrot, le pain schwytzois et zougois - Bricelet & Baklava

☐ La taillaule neuchâteloise - Bricelet & Baklava
☐ Le pain Graham - Bricelet & Baklava
☐ Lussekatter, les brioches suédoises de Sainte-Lucie - Bricelet & Baklava
☑ Pain au cacao | Piratage Culinaire - ♥♥♥
☐ Pain bâlois - Bricelet & Baklava
☐ Pain fribourgeois de la Singine (Sensler Rua-Brot) - Bricelet & Baklava
☐ Pain genevois - Bricelet & Baklava
☐ Pain glaronais (Glarnerbrot) - Bricelet & Baklava
☐ Pain lucernois – Luzerner weggen - Bricelet & Baklava
☐ Pain neuchâtelois - Bricelet & Baklava

☐ Pain soleurois (Solothurnerbrot) - Bricelet & Baklava
☐ Pain vaudois à la croix - Bricelet & Baklava
☐ Pane Valle Maggia - Bricelet & Baklava
☐ Real Pretzels : 7 Steps (with Pictures) - Instructables
☐ Pan Casero Costa Rican Homemade Bread - Pura Vida Moms
☐ Brioche à la farine de châtaigne - Les petits plats de Patchouka
☐ Coquille de Noël : d'où vient cette tradition ? Quelle est la vraie recette ? Comment l'appelle-t-on chez vous ?
☐ Khachapuri (Georgian Cheese Bread) Recipe | King Arthur Baking
☑ Pain d’épices à la farine de châtaigne - ♥♥♥
☐ Pan de yuca or cassava cheese bread - Laylita's Recipes

☐ Authentic Mexican Concha Recipe - Mexico in my Kitchen
☐ Couques suisses rondes - La cuisine de Françoise
☐ Pain Bacon-Cheddar à couper le souffle! - Ma Fourchette
☐ La vrai recette de la Praluline - La Recette de François PRALUS !
☐ Bánh Mì Khong (Bánh Mì Bread) Recipe
☐ King’s Brioche (La Brioche des Rois) - Pardon Your French
☐ Cardamom Buns Recipe | King Arthur Baking
☐ Julekake - Recette Traditionnelle Scandinave | 196 flavors
☐ Kardemummabullar - Recette Suédoise Traditionnelle | 196 flavors

C'est super beau. Ça me rappelle les pâtes de mon enfance qui étaient de différentes couleurs.
Il va falloir que je teste ça.

J'ai testé, je n'en referais pas. Le résultat est bon et beau mais la quantité de travail est disproportionnée par rapport au résultat. J'ai déjà fait des pains plus rapides avec des résultats plus intéressants.

Ingrédients

• 300g de farine
• ½ cuillère à café de sel
• 12g de levure de boulanger (1.5cc de levure sèche)
• 100mL d'eau
• 80mL de lait

Instructions

1. Mélanger tous les ingrédients dans un saladier et pétrir jusqu'à obtention d'une pâte souple
2. Laisser lever 1h30
3. Verser la pâte sur un plan légèrement fariné et la diviser en 4
4. Former des boules
5. Les aplatir avec la paume de la main puis avec un rouleau sur une épaisseur d'environ 1 à 2 cm
6. Laisser lever 1h (ça ne lève pas beaucoup, c'est normal)
7. Saupoudrer d'un voile de farine
8. Enfourner à 180°C pendant 12-15 min, les faluches doivent rester blanches