Pesto Bread / 意大利香草酱面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Place the yeast in a bowl and pour the warm water over. Stir in the sugar to dissolve. Let stand for 15 minutes. The mixture should look bubbly. Combine and sift the flours and salt in your mixer bowl and turn mixer on to lowest speed. Add in pesto and the yeast mixture. Keep stirring until the dough holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed.
Turn out the dough and shape into a ball. Grease the bowl with a teaspoon of olive oil and return the dough. Cover the bowl with plastic wrap or a damp towel. Set the bowl in a warm place and allow the dough to double in volume, about 45 minutes.
Grease a large loaf pan and lightly dust with a bit of flour. Punch down the risen dough and knead for 5 minutes. Shape into an oblong loaf and place it in the prepared pan. Preheat the oven to 200C/400F. Once the dough has doubled in size, make a deep incision on the top of the loaf with a sharp razor blade.
Bake at 200C/400F in the middle of the oven for about 10 minutes. Then reduce the oven temperature to 180C/350F and bake for another 50 minutes until golden and crusty. Cool the loaf in pan on a wire rack for 5 minutes and remove from the pan to cool completely.

酵母放入盆里，加入温水和砂糖搅拌化开。搁15分钟至酵母液充满泡泡。面粉和食盐混合筛入，低速搅拌。加入香草酱，继续搅拌材料成团，盆周圈干净。根据需要可适当增减水份用量。
翻出面团揉圆。盆用1小勺橄榄油抹匀，放入面团，盖上保鲜膜或湿毛巾。放到暖处进行45分钟左右的发酵直到面团成双倍大。
面包模抹层薄油，撒上少许面粉备用。取出发好的面团，排除气体，揉搓5分钟。整形后放到备好的模子里。发酵至双倍大。然后用利刀在中间划上一刀。
入200C/400F烤箱烘焙10分钟。调低温度至180C/350F，继续烘焙50分钟直到面包金黄。移到架上晾凉。

"Pesto Bread / 意大利香草酱面包" is part of these categories:

Do not show Chinese text

Back to Angie's Recipes