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Pesto bread filled with cheese and sundries tomatoes

3 cups 0 flour (Bread flour in USA)
1/2 cup semolina
1/2 cup warm water
1/2 cup milk
1 cube of fresh yeast or 1 tbsp dried yeast
3 tbsp pesto genovese
1/2 tbsp salt
1 tbsp sugar or honey
Olive oil
Your favourite cheese
Sundried tomato
Oregano
Poppy seeds (optional)

To start, add the yeast a bowl and mix with the sugar or honey until is liquid. (If you are using dried yeast, add with the warm milk). Add the warm milk/water and mix it with the spoon. Add the sifted flour and the pesto and keep mixing with the spoon until is all together. When is hard to mix with the spoon, add some olive oil on your hands and kneed the bread. Divide the bread in 8 or 10 litle balls, fill them with cheese, oregano and sundries tomatoes. Leave the bread to raise for 2 hours. Bake for about 25 minutes on 180C on convect oven or a little more time on non convect ones. If you want you can brush some milk at the top of the bread and add poppy seeds on it!