As for the shape, I decided not to mess with cutting the dough into rolls and made a faux-braid instead. Who said braided breads can be sweet only?
|Soft and fluffy bread hugging an aromatic pesto/olive/cheese filling. Yum!|
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The recipe calls for a sponge, which I made in the morning. It sat in a microwave with a hot cup of water for about 4 hours, and got nice and bubbly.
|This started at 1 cup. IT'S ALIVE!!!!!|
|After the first rise in the bread machine|
- Hubby loved this bread. It was soft and fluffy. He enjoyed a couple slices with his soup.
- My guests also loved this bread. So much so that they asked if they could take some home with them (of course!!!).
- Needless to say, I loved this bread too. We ate it shortly after it came out of the oven, with a nice schmear of unsalted butter. Yum! It had a great smell, from the baked dough itself as well as the aromatic filling (I love basil!!). It was so light and airy. I made one loaf with the dough and should have realized that the recipe would make for a huge loaf. During its final rise and then again after baking, it grew a lot! Woah! Of course we still ate it :) Definitely on my to-bake-again list.
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(adapted from WeekendBakery.com)
- 200 gr unbleached bread flour
- 200 gr (tap) water
- 1 gr instant yeast
Start by making the poolish, mixing flour, water and yeast with a fork until well combined. Cover the bowl with plastic wrap and leave to develop at room temperature for 4 hours.
- All of the poolish
- 300 gr unbleached bread flour
- 23 gr non-fat dry milk powder
- 70 gr lukewarm milk
- 40 gr extra-virgin olive oil
- 6 gr sea salt
- 5 gr instant yeast
Put all of the dough ingredients in the bowl of your bread machine and run the Dough Cycle. I ended up needing to add water to the dough because it was too stiff. Although I didn't measure it, my estimate is that I added a good 6 Tbsp of water until I got the right consistency.
Preheat your oven to 390ºF.
Turn out the dough on a lightly oiled work surface and with a rolling pin roll out into a large rectangle. Spread the filling on the middle third of the rectangle (see step-by-step pictures above). Braid the loaf following the step-by-step pictures. Cover with floured or oiled plastic wrap and leave to proof for about 60 minutes.
Bake in the preheated oven for 20 minutes. Eat while warm. You can also slice the bread and freeze it for later consumption.