Pesto and mozzarella twisted loaves
Pesto and mozzarella twisted loaves

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pesto and mozzarella twisted loaves. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pesto and mozzarella twisted loaves is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Pesto and mozzarella twisted loaves is something that I’ve loved my whole life.

Pesto and mozzarella twisted loaves Chris Roe. Mix together the flour, yeast, salt, water and milk.. Blend pine nuts, parmesan, garlic, basil and salt and olive oil to pesto consistency and set aside. Take one square and spoon over with pesto then sprinkle with a little grated mozzarella.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pesto and mozzarella twisted loaves using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pesto and mozzarella twisted loaves:
  1. Take 500 g strong white bread flour
  2. Take 7 g sachet yeast
  3. Take 2 tsp salt
  4. Get 150 ml milk
  5. Take 150 ml warm water
  6. Make ready Some pesto
  7. Get Some mozzarella

Place bread, cut sides up, on ungreased cookie sheet. Combine the melted butter and pesto in a small dish and carefully open the cracks of the bread to drizzle the sauce in. If needed, use a pastry brush to get in between the cracks. Carefully stuff each crack with the mozzarella cheese, evenly around the entire loaf.

Steps to make Pesto and mozzarella twisted loaves:
  1. Mix together the flour, yeast, salt, water and milk. Combine until a clump of dough is formed.
  2. Turn out onto a lightly floured surface and knead for 10 minutes.
  3. Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour or until doubled in size.
  4. Knock back the dough, split into 2 (will make 2 loaves) then roll out into a thin, flat sheet.
  5. Add the pesto and spread around, leaving a 1cm gap from the edges.
  6. Tear, cut or grate some mozzarella and scatter on the sheet.
  7. Roll up and then cut lengthways down the middle
  8. Twist the two halves together. Repeat steps 4-7 with the other half of the dough
  9. Place on greaseproof paper or a lightly oiled baking tray and bake in an oven preheated to 160°C (fan electric) for 35 minutes

If needed, use a pastry brush to get in between the cracks. Carefully stuff each crack with the mozzarella cheese, evenly around the entire loaf. Mozzarella meets bright herbs with the satisfying, golden bread-like crust. Bite into these for a quick keto snack or a perfect side dish with dinner. Or serve up as a platter of keto appetizers at your next cocktail party.

So that is going to wrap it up with this special food pesto and mozzarella twisted loaves recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!