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To prepare an extraordinary Pesto and mozzarella twisted loaves, here are the ingridients required:
- Use 500 g of strong white bread flour.
- Get 7 g of sachet yeast.
- You need 2 tsp of salt.
- You need 150 ml of milk.
- Get 150 ml of warm water.
- Prepare of Some pesto.
- Prepare of Some mozzarella.
After readying the ingridients, now you are good to cook your 5-star Pesto and mozzarella twisted loaves by following the procedures below:
- 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.
Make the pesto butter: Combine butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Grilled eggplant, walnut-basil pesto, and a thick balsamic reduction elevate—quite literally-—the venerable tomato and mozzarella pairing. The pretty and sturdy stacks make a meal, two on a plate with a delicate salad of baby greens. Instant Pot Pasta with Pesto and Mozzarella Tips. You can use turkey, beef, chicken, pork or sausage in this recipe.
Recipe : Pesto and mozzarella twisted loaves
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