Pancarrè al pesto is a special bread, soft and very soft, embellished with Genovese pesto, perfect for appetizers and appetizers.
The white bread with pesto is a special pan brioche flavored with pesto, a delicious and fragrant bread that you can serve at the table, but also to create canapés, sandwiches, bruschetta and what you prefer. The recipe is very simple, you can use both packaged pesto and homemade, the important thing is that it is of excellent quality.
Ingredients
500 gr of flour 0
270 ml of water
12 gr of fresh brewer's yeast
1 tablespoon of sugar
40 gr of butter
12 gr of salt
1 jar of Genoese pesto
2-3 tablespoons of oil
A few tablespoons of milk
Preparation
Heat the water in the microwave and dissolve the yeast in it, stir well for a few seconds.
Put the flour in the planetary, add the sugar and water with the baking powder , mix with a spoon and add the salt. Mix all the ingredients with the planetary using the leaf, as soon as the dough begins to string, remove the leaf and put the hook. Knead for about ten minutes and gradually add the butter to the ointment, adding more, as it is absorbed.
Take the dough, work it on a floured surface and form a ball. Put the mixture in a greased bowl with a little oil , cover with the film and let it rise for 3 hours.
Roll out the dough with a rolling pin and form a rectangle, spread the pesto with a spoon and then roll the rectangle to form a sausage. Put the roll in a plumcake mold covered with baking paper, cover it with the film and let it rise for an hour.
Brush the pancarrè with pesto with a little milk and cook in a hot oven at 180 ° C for 35 minutes.