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Here are the ingridients that are needed to make a tasty Pesto and mozzarella twisted loaves:
- Provide 500 g of strong white bread flour.
- Get 7 g of sachet yeast.
- Use 2 tsp of salt.
- Use 150 ml of milk.
- Provide 150 ml of warm water.
- Provide of Some pesto.
- Get of Some mozzarella.
Done with the ingridients? Below are the sequences on producing Pesto and mozzarella twisted loaves:
- 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.
I called them pesto piezones, and each one was about the size of both of my hands put together with my fingers spread apart. I sold them for four dollars apiece, and they were usually all. Mash up chickpeas and add pesto, sundried tomatoes and mozzarella to make a tasty topping for sourdough toast. Tip half the chickpeas into a bowl and crush with a potato masher. Stir in the lemon zest and pesto, the remaining chickpeas and the tomatoes.
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