Fennel Pesto Pull-Apart Bread Recipe
A vegetarian Continental recipe with -/2 all purpose flour (maida), -/2 whole wheat flour, milk powder. Ready in 1h 15m, serves 8.
Curated byLucas Dubois🇫🇷
Instructions
28 steps- 1
To begin making Fennel Pesto Pull-Apart Bread first make fennel pesto, dry roast the pine nuts in a skillet over low heat until brown spots appear on them
walnuts - or pine nuts(1/4 cup)fennel leaves - half a bunch - 2
Roast the chopped fennel leaves and garlic for a minute or so
fennel leaves - half a bunch- 5 cloves garlic(4) - 3
Transfer all the ingredients to a mixer along with olive oil, cheese, salt, pepper, zest, lemon juice and grind to a smooth paste
tablespoons extra virgin olive oil(4)salt - to tastecheddar cheese(50 gram)extra virgin olive oil(1/4 cup)lemon juice - of lemon(1)lemon zest - of half a lemonsalt and pepper - to taste - 4
Transfer to a bowl or store up to 2 weeks in the fridge
- 5
To prepare the dough for the bread, dissolve the instant yeast in lukewarm water
-1/ teaspoons active dry yeast(2)-/8 lukewarm water(1 cup) - 6
In a mixing bowl, combine the dissolved yeast along with flour, milk powder, mashed potato and honey
-/2 all purpose flour (maida)(1 cups)-/2 whole wheat flour(1 cups)milk powder(1/4 cup)potato (aloo) - boiled and mashed(1)honey(3 tablespoon)-1/ teaspoons active dry yeast(2) - 7
Knead everything together to get a smooth dough by hand or using a stand mixer
- 8
Sprinkle the salt, olive oil and continue to knead
tablespoons extra virgin olive oil(4)salt - to tasteextra virgin olive oil(1/4 cup)salt and pepper - to taste - 9
If you are using a stand mixer continue for about 7-10 minutes in low speed
- 10
Place the dough in a lightly greased bowl
- 11
Cling wrap the bowl and allow the dough to rise at room temperature till it is nearly doubled in size, around 1 hour
- 12
Lightly grease a 12-inch round cake pan
- 13
Once the dough has doubled in volume, transfer the dough to a lightly greased platform and gently deflate the dough
- 14
Roll out the dough into a large rectangular shaped sheet
- 15
Spread the fennel pesto over the rolled out dough sheet
fennel leaves - half a bunch - 16
Now start rolling the dough sheet from one side to form a cylindrical shaped swiss roll like shape
- 17
Place the rolls in the round cake pan, spacing them evenly with some gap allowing room for the dough to rise
- 18
Cover the pan with Next cut even size circles from the round cylindrical roll
- 19
Arrange the rolls in the greased round cake pan, spacing them evenly with some gap in between allowing room for the dough to rise
- 20
Cover the pan with a lightly greased plastic wrap, and allow the rolls to rise till they are double in size
- 21
This process will take near about 1 hour
- 22
While the rolls are rising, preheat the oven to 190°C
- 23
The rolls are ready to be baked
- 24
Give it an egg wash or milk wash and sprinkle sesame seeds
milk powder(1/4 cup)sesame seeds (til seeds)(1 tablespoon) - 25
Bake the rolls until they’re a deep golden brown on top, and lighter on the sides, about 25 to 35 minutes
- 26
Remove the rolls from the oven, brush with olive oil and carefully transfer to wire rack
tablespoons extra virgin olive oil(4)extra virgin olive oil(1/4 cup) - 27
Brush with more pesto sauce just before serving
- 28
Serve Fennel Pesto Pull-Apart Bread warm for a dinner with Tomato Corn Au Gratin
fennel leaves - half a bunch
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Fennel Pesto Pull-Apart Bread Recipe
A vegetarian Continental recipe with -/2 all purpose flour (maida), -/2 whole wheat flour, milk powder. Ready in 1h 15m, serves 8.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
28 steps- 1
To begin making Fennel Pesto Pull-Apart Bread first make fennel pesto, dry roast the pine nuts in a skillet over low heat until brown spots appear on them
walnuts - or pine nuts(1/4 cup)fennel leaves - half a bunch - 2
Roast the chopped fennel leaves and garlic for a minute or so
fennel leaves - half a bunch- 5 cloves garlic(4) - 3
Transfer all the ingredients to a mixer along with olive oil, cheese, salt, pepper, zest, lemon juice and grind to a smooth paste
tablespoons extra virgin olive oil(4)salt - to tastecheddar cheese(50 gram)extra virgin olive oil(1/4 cup)lemon juice - of lemon(1)lemon zest - of half a lemonsalt and pepper - to taste - 4
Transfer to a bowl or store up to 2 weeks in the fridge
- 5
To prepare the dough for the bread, dissolve the instant yeast in lukewarm water
-1/ teaspoons active dry yeast(2)-/8 lukewarm water(1 cup) - 6
In a mixing bowl, combine the dissolved yeast along with flour, milk powder, mashed potato and honey
-/2 all purpose flour (maida)(1 cups)-/2 whole wheat flour(1 cups)milk powder(1/4 cup)potato (aloo) - boiled and mashed(1)honey(3 tablespoon)-1/ teaspoons active dry yeast(2) - 7
Knead everything together to get a smooth dough by hand or using a stand mixer
- 8
Sprinkle the salt, olive oil and continue to knead
tablespoons extra virgin olive oil(4)salt - to tasteextra virgin olive oil(1/4 cup)salt and pepper - to taste - 9
If you are using a stand mixer continue for about 7-10 minutes in low speed
- 10
Place the dough in a lightly greased bowl
- 11
Cling wrap the bowl and allow the dough to rise at room temperature till it is nearly doubled in size, around 1 hour
- 12
Lightly grease a 12-inch round cake pan
- 13
Once the dough has doubled in volume, transfer the dough to a lightly greased platform and gently deflate the dough
- 14
Roll out the dough into a large rectangular shaped sheet
- 15
Spread the fennel pesto over the rolled out dough sheet
fennel leaves - half a bunch - 16
Now start rolling the dough sheet from one side to form a cylindrical shaped swiss roll like shape
- 17
Place the rolls in the round cake pan, spacing them evenly with some gap allowing room for the dough to rise
- 18
Cover the pan with Next cut even size circles from the round cylindrical roll
- 19
Arrange the rolls in the greased round cake pan, spacing them evenly with some gap in between allowing room for the dough to rise
- 20
Cover the pan with a lightly greased plastic wrap, and allow the rolls to rise till they are double in size
- 21
This process will take near about 1 hour
- 22
While the rolls are rising, preheat the oven to 190°C
- 23
The rolls are ready to be baked
- 24
Give it an egg wash or milk wash and sprinkle sesame seeds
milk powder(1/4 cup)sesame seeds (til seeds)(1 tablespoon) - 25
Bake the rolls until they’re a deep golden brown on top, and lighter on the sides, about 25 to 35 minutes
- 26
Remove the rolls from the oven, brush with olive oil and carefully transfer to wire rack
tablespoons extra virgin olive oil(4)extra virgin olive oil(1/4 cup) - 27
Brush with more pesto sauce just before serving
- 28
Serve Fennel Pesto Pull-Apart Bread warm for a dinner with Tomato Corn Au Gratin
fennel leaves - half a bunch
Rate this recipe
