Marinara Pesto Flower bread

Posted on Apr 30th, 2015

by Veena

Categories:

For the third day of shaped breads, another savoury colourful bread.

INGREDIENTS

PREPARATION

In a bowl take the luke warm water, add 1 tsp of sugar to it and
the active dry yeast.

Keep it aside to froth up and prove

Add the flour, gluten, milk powder, salt, ramaiming sugar to the
bowl of the stand mixer. Mix well

Attach the dough hook , add remaining milk and run the stand mixer
in a speed Minimum for 1 minute

Now add the butter and let it run on speed ONE for 8 minutes

Transfer it to well greased bowl

Cover it and let it rest in a warm place for the dough to
double for nearly 1 hr

Now take out the dough, transfer it to a well floured board, roll
it into a rectangle nearly ¼” in thickness

Apply marinara to one half of the rectangle and pesto to the other
half

Roll it tightly starting from the shorter end

Transfer this to a well Greased bread loaf tin(9*5”)

Cover it loosely and let it rise again for 1 hr

At the end of that 1 hr preheat the oven to 200C

Lightly brush the loaf with milk or egg wash and bake it for 40-45
minutes or till it sounds hollow when tapped

Transfer this to a wire rack for cooling

Serve warm