Basil Pesto Breads

Breads – One of the easiest and most creative food of the World. I feel so. Reason being, once your dough is ready, you can infuse all your creative juices into it without giving a second thought. It can be a sweet bread, sour bread, stuffed bread, non-stuffed bread etc etc. I am addicted to bread making and frequently come up with some juicy delicious stuffings every now and then. This time it was cherry tomatoes and basil pesto which jeweled my tiny fresh delights. 🙂

 

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Presenting  my Perfectly baked breads stuffed with freshly grounded almond – basil pesto and sliced cherry tomatoes. Loaded with lots of Ricotta cheese, these breads are a perfect tea time snack.

 

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Let’s have a look on the recipe:

Ingredients

For dough

  • 4 cups All Purpose Flour
  • 1 tsp Baking powder
  • 1 tsp active yeast
  • 1 tsp sugar
  • 1 cup warm water
  • 1 cup milk
  • Water for kneading

For Basil pesto

  • A bunch of freshly plucked basil
  • 10 Almonds / Walnuts ( depending upon availability)
  • 4 Garlic cloves [ Skip garlic if you want]
  • 4 tbsp Olive Oil
  • A pinch of salt

Rest of the ingredients

  • Cherry tomatoes
  • Cheese

Recipe

For dough

Dissolve sugar in the warm water and add yeast. Mix lightly and let it prove for 20 mins.Sieve the flours + salt together. Add 1 tbsp olive oil.Knead it well using yeast water and warm milk. Add more water if required. Once kneaded, brush it with olive oil and let it rest for 45 mins. Dough will be doubled in it’s size. It’s ready!

Basil pesto

Mix all the ingredients together and blend it. Basil Pesto is ready!

For breads

Divide the dough into 4 portions. Roll it in a pao like structure and make thumb impressions on top.  Brush each of them with garlic butter. Let them rest on the baking tray for 20 mins. Pre-heat oven at 150 degrees and bake the breads till golden brown on top. Keep brushing butter and milk for that extra shine.

Remove it from the oven and let it cool down. Now make three cuts on each of the breads.

Fill basil pesto in each of them and arrange cherry tomatoes. Spread ricotta cheese all over. Brush butter once again all around and cover it with foil paper.

Foil papers help in avoiding the top layer to get burnt. Now bake for 15 mins and your Basil Pesto breads are ready!

Serve hot with mayo dip!

Bon appetit!

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Guys, do share your feedback on the recipe here in comments.

For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group – https://www.facebook.com/groups/FromTheDiariesOfGreatCooks/

Photo courtesy: Abhishek Agrawal

Thanks Abhishek for the wonderful photographs….:):)❤

I am sharing this post on Angie’s Fiesta Friday and my co-hosts this week are Su @ Su’s Healthy Living and Laura @ Feast Wisely.

 

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