How To Cook Granny Wicker Bread With Pesto And Sun-dried Tomatoes - Recipe

Author: Alexander Bruni Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Granny Wicker Bread With Pesto And Sun-dried Tomatoes - Recipe

Learn how to cook "Granny wicker bread with pesto and sun-dried tomatoes". Delicious recipe.

Required products :

1/2 teaspoon water
1 packet of dry yeast
1/2 cup fresh milk
3 large eggs
2 teaspoons sugar
1 1/4 teaspoon salt
4 1/2 tea cups flour (can take up to 4 3/4 tea cups) + more to mix
125 grams of diced butter at room temperature
cooking spray

For the filling:

1 cup ricotta tea
1/2 cup basil pesto
1/2 cup grated Parmesan cheese
1 teaspoon dried tomatoes in olive oil (drained and chopped)

For spreading:

1 egg
grated parmesan
black pepper and sea salt

Method of preparation :

Dissolve the yeast in the water and let it stand for 5 minutes. Add the milk, eggs, sugar, salt and stir. Add the flour and knead (if possible, use a mixer) until a soft dough is formed, which is still uneven.

Start adding the butter piece by piece, kneading each well before adding the next.

When all the butter is added, knead for another 5 minutes to get an elastic dough. Do all these steps while kneading the dough in a mixer (you can always knead it by hand, but it will take a little longer).

Transfer the dough to a greased bowl and cover with foil or a clean kitchen towel. Leave to rise for an hour and a half until it doubles in volume.

Mix the ricotta, pesto and parmesan in a bowl.

Shape the granny bread:

Line two rectangular pans with parchment paper and grease with oil or spray with cooking spray.

When the dough is ready, sprinkle the kitchen counter with flour and divide it into two equal parts.

Roll out into a rectangle half of the dough measuring 20 by 35 centimeters, with the short side facing you.

Spread half of the filling in an even layer, leaving the edges without filling. Distribute half of the tomatoes.

Roll up the roll on the shorter side, and during winding, gently roll the wick with your hands to lengthen it. Carefully cut lengthwise to obtain two pieces with many layers. Intertwine and place in the prepared pan.

Form the second bread in the same way.

Leave them to rise covered for 1 hour.

Before putting them to bake, preheat the oven to 175 degrees.

Beat the egg with 1 teaspoon of water and carefully spread the bread. Sprinkle with parmesan, black pepper and sea salt. Bake for 45-55 minutes, until both granny loaves are browned.

Wait for them to cool for 20 minutes in the molds, then carefully remove them. Serve the breads warm.

How To Cook Granny Wicker Bread With Pesto And Sun-dried Tomatoes - Recipe

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