I baked this gorgeous bread on Valentine's Day. We loved it so much that I was very impatient to share it with you guys and even though I had many other older recipes waiting for their turn to be published, I decided to post this one as the first thing !
In this recipe we are using a kind of high gluten strong flour which is also called Manitoba flour here in Italy. You can opt for some strong bread flour.
In summer I prepared a lot of pesto using our own basil in our garden and put them in the freezer so that I wouldn't ever run out of pesto in the winter. I stored them in small disposable espresso cups. I used 2 of them for this bread.
Let me tell you a little bit about the cheeses I used. You can replace them with similar ones or up to your taste.
Stracchino is a very soft and creamy Italian cow's milk cheese which is aged very brevely (20 - 30 days). It is originated in the Lombardy and Romagna regions of Italy. Crescenza is a very fresh stracchino that is not aged at all.
Provolone is a semi-hard cow's milk cheese. Provolone dolce is aged for 2 - 3 months annd it has a sweet taste whereas provolone piccante is aged for more than 4 months and it has a stronger taste.
Fontina is a semi soft cheese which is made of raw cow's milk.
250 g milk
10 g sugar
25 g fresh yeast
500 g strong bread flour (high gluten flour like manitoba)
10 g salt
30 g butter, chopped
120 g pesto
100 g stracchino cheese (or crescenza, robiola... etc)
120 g provolone dolce, very thinly sliced
50 g fontina cheese, roughly chopped
30 g parmesan, roughly chopped
- Put milk and sugar in TM Bowl adn warm for 1 minute at 37 ºC on Speed 1.
- Add yeast and mix for 10 seconds on Speed 4.
- Add flour, salt, egg and butter. Knead for 3 minutes.
- Give it a ball shape and transfer it into a large bowl. Cover and let it rise for about 1.5 - 2 hours.
- Flour your work surface. Use a rolling pin to roll dough out to a 5 mm thick rectangle. (I rolled a sheet about 40 x 50 cm )
- Spread pesto over dough.
- Grate parmesan for 9 seconds speeding gradually from Speed 2 to 9.
- Chop fontina 9 seconds on Speed 5-6.
- Distribute all of the cheese (Provolone, Stracchino, Fontina, Parmesan) evenly over pesto.
- Start rolling from the longer side. Roll it into a log shape.
- Cut it into 3 cm slices. (I obtained 14 slices in total)
- Place them into baking paper covered baking tin. Let a bit of space between slices to give them some room to rise. (I used 2 tins: 1 heart shaped + 1 round tin. Each was around 20 cm)
- Cover and let them rise about half an hour.
- Bake for 30 - 35 minutes in preheated oven at 180°C.
- Take them out of oven. Remove from the tin. Let them rest a few minutes, serve them warm.
Adapted with a few changes from this recipe.
Many thanks to dear Fabiola Palazzolo for sharing this wonderful recipe.