Hello - I need some advice regarding a recipe I threw together. Yesterday I
made a rolled bread using pesto as a filling. The bread itself was tasty,
but I was disappointed that yet another of my "rolled" breads came out with
air pockets between the layers. Any advice on avoiding this separation of
bread & filling?
A non-exact reincarnation of the recipe follows. My apologies if the format
is not correct for this list.
Thanks in advance, Patrice
Pesto Rolled Bread
Recipe By : Patrice M. Johnson
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
~1 cup warm water -- 110-115 degrees
1 teaspoon salt
1-1/2 tablespoons butter
3-1/4 cups flour
3 tablespoons sugar
1 tablespoon dried milk
1-1/2 teaspoon yeast
2-3 teaspoons dried basil
2-3 teaspoons dried hot pepper flakes (I used Thai)
Add all ingredients to bread machine in order suggested by manufacturer.
Use mix, rise, self-form method.
Roll out prepared dough to form ~8 x 12 inch rectangle. Spread several
ounces prepared pesto in center of dough. Tightly roll dough and shape to
form loaf. Let rise 1 hour. Brush with beaten egg and top with grated
parmesian if desired. Bake 1 hour at 375 F or until done.
****************************************************************************
****
Three grand essentials to happiness in this life are something to do,
something to love, and something to hope for.
Addison (1672-1719)
****************************************************************************
****