I know that this layout is quite widespread in the internet, but in my case it seems to me that it is very appropriate for me to spread it with the aroma of the mint that I had from my mother's garden. So my kitchen filled with aroma when my mother brought it, that I immediately made a plan for the preparation of an aromatic pesto of it, and later of this delicious bread.
The amount of dough is enough for two loaves of 30 centimeters in diameter. I baked small cakes of half the dough.
The dough is also suitable for the preparation of other pasta such as pizza, cakes, muffins or other.
Necessary products:
150 ml of lukewarm water
30 grams of fresh yeast
1 and ½ tablespoons of sugar
500 grams of yogurt
2 eggs + 1 protein at room temperature
150 ml of sunflower oil
about 1100 grams of plain white flour
1 tablespoon of salt
1 egg yolk + 1 teaspoon of fresh milk to spread the bread
For the pens:
10 sprig of fresh mint, cleaned by handles and washed
2 cloves of garlic
10 green olives without stones
30 grams of grated parmesan
3 tablespoons of olive oil
1 tablespoon of butter
salt and pepper to taste
To prepare the pesto, place all the products in a blender and bend very well.
Preparation:
Prepare convenient baking trays by greasing them with grease.
In a small bowl, stir in the lukewarm water yeast, sugar and 100 grams of flour. Cover the mixture with a cloth and leave aside until the bowl is filled.
Stir in the flour salt and make a well in the middle. Pour the yeast, oil, yoghurt and eggs into it. Soak soft and non-stick dough.
Put the finished dough in two pieces and put it in large bowls sprinkled with flour. Cover the bowls with nylon foil and allow the dough to rise while doubling its volume.
When the dough is ready, remove it on a gilded surface and divide it into three equal parts.
Roll out all three rounds of 30 centimeters.
Place the first plate in the pre-cooked baking tray and smear with half the pesto. Place the second board and smear with the rest of the pens. Place the last board on top. In the middle place a glass and cut the dough into 16 pieces. Rotate each piece twice clockwise.
So cover the loaf with a clean cloth and allow it to melt for 30 minutes.
Spread the bread with the yolk, mixed with a teaspoon of fresh milk.
Put the bread in the oven and bake first at 200 ° C for 15 minutes, then lower the temperature to 180 ° C and bake another 20 minutes until ready.
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