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Bread with Black Kale Pesto SIPO and Tuscan Pecorino
Vetrina Toscana • Sep 05, 2020
Add the all-English charm of garlic bread and pull apart bread that you have surely crossed several times, and the certainty of a nice soft cheese with character. What you will get is this pull apart bread, a bread with slices topped before being baked. In this case, therefore, your pull apart bread is tinged with Tuscany: it is mixed with spelled flour, seasoned with Black Kale Pesto Fresco SIPO and lots of Tuscan pecorino dop. Delicious as a consistent aperitif, or accompanied with a salad or soup for a light lunch or dinner.
Bread with Black Kale Pesto SIPO and Tuscan Pecorino DOP
For the bread (basic dough recipe)
flour 200g
spelled flour 165g
dark beer (for a level playing field I took it Belgian :-) 140ml
eggs 2
butter 55g
sugar 25g
7g granulated brewer's yeast
salt 1 tsp
for the stuffing
Blak Kale Pesto Fresco SIPO 1 tab
half a glass of extra virgin olive oil
salt a generous grip
pecorino toscano doc 250g
1. Grate the cheese with a large hole grater.
2. Mix the melted butter with the beer. Mix, in the bowl of the mixer, pour 100g of flour 00 and the spelled flour, sugar, yeast and salt.
3. Begin to knead, slowly adding the mixture of beer and butter. Then incorporate one egg at a time and finally the remaining flour (adjust, it might not go all out or it might take a little longer), knead for 5 minutes, until you get an elastic and slightly sticky dough.
4. Let the dough rise, covered, for about an hour or until it has doubled in volume.
5. Take back the dough, and roll it out with a rolling pin, on a lightly floured surface, in a rectangle of 40x30cm.
6. Spread the rectangle of pasta with the pesto. Cut the dough, lengthwise, into 4 strips: distribute 1/4 of the cheese on the first strip, cover it with the second strip, distribute 1/4 of the pecorino, cover with the third strip, cheese etc. Finally, cut the pack of 4 seasoned and overlaid strips into 7 segments (5-6 cm wide) and arrange these packets, with one side cut up, in a bread pan about 22cm long. Cover and let rise for 45 minutes.
7. Bake at 180 ° C for 30-45 minutes or until the bread is golden brown. Remove from the oven, let it rest for about twenty minutes and serve, preferably with the beer used in the dough.
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