Basil Bread
Basil Bread
Ingredients
For Dough
(A)
500g unbleached high protein flour
7g instant active yeast
15g soy milk powder
20g caster sugar
15g whipping cream
25g butter
50g olive oil
12g salt
(B)
200g - 220g water (if the dough looks dry add a bit water)
Egg wash for brushing
For filling
100g melted butter
30g fresh basil leaves (wash and dry)
2 cloves garlic
1 egg (optional)
Salt and black pepper to taste
50g pistachio nut (toast and chopped)
Method
1. Put all the ingredients to blender or chopper and blend into paste.
Method for dough
1. Put all ingredients (A) into the mixer bowl with dough hook attached. Use speed 1 to stir till well blend. Change to speed 2, add water and knead till shine and elastic.
2. Remover the dough from mixer bowl and sharp into a ball. Dust the mixer bowl with some flour and put the dough back to proof for 1 hour or till double it size.
3. After proofing, remove the dough and punch out the air. Divide the dough into 2 and sharp into a ball.
4. Roll the ball into rectangular shape and spread the filling paste.
5. Roll the dough from top till bottom like a log.
6. Cut the log about 2 - 2.5cm thick and place into a greased baking tray.(Don’t put to near to each dough)or you can put the dough into cupcake/muffin tray.
7. Cover with damp cloth and proof for another 30 minutes or till double it’s size.
8. Bake at 180C for 20-25 minutes (according to your oven temperature). Half way thru baking, brush egg wash on top of each bread.
9. Remove and serve.
Tips:
The bread can be done in loaf type.
The filling you can pesto as filling.
Equipment used:
Kitchen Aid Artisan Mixer KSM150
Kitchen Aid Blender KSB555
West Metric Sdn Bhd
No.66 Jalan SS 2/55
47300 Petaling Jaya
Selangor
www.cupidskitchen.blogspot.com
Facebook: kitchen aid Malaysia.
Ingredients
For Dough
(A)
500g unbleached high protein flour
7g instant active yeast
15g soy milk powder
20g caster sugar
15g whipping cream
25g butter
50g olive oil
12g salt
(B)
200g - 220g water (if the dough looks dry add a bit water)
Egg wash for brushing
For filling
100g melted butter
30g fresh basil leaves (wash and dry)
2 cloves garlic
1 egg (optional)
Salt and black pepper to taste
50g pistachio nut (toast and chopped)
Method
1. Put all the ingredients to blender or chopper and blend into paste.
Method for dough
1. Put all ingredients (A) into the mixer bowl with dough hook attached. Use speed 1 to stir till well blend. Change to speed 2, add water and knead till shine and elastic.
2. Remover the dough from mixer bowl and sharp into a ball. Dust the mixer bowl with some flour and put the dough back to proof for 1 hour or till double it size.
3. After proofing, remove the dough and punch out the air. Divide the dough into 2 and sharp into a ball.
4. Roll the ball into rectangular shape and spread the filling paste.
5. Roll the dough from top till bottom like a log.
6. Cut the log about 2 - 2.5cm thick and place into a greased baking tray.(Don’t put to near to each dough)or you can put the dough into cupcake/muffin tray.
7. Cover with damp cloth and proof for another 30 minutes or till double it’s size.
8. Bake at 180C for 20-25 minutes (according to your oven temperature). Half way thru baking, brush egg wash on top of each bread.
9. Remove and serve.
Tips:
The bread can be done in loaf type.
The filling you can pesto as filling.
Equipment used:
Kitchen Aid Artisan Mixer KSM150
Kitchen Aid Blender KSB555
West Metric Sdn Bhd
No.66 Jalan SS 2/55
47300 Petaling Jaya
Selangor
www.cupidskitchen.blogspot.com
Facebook: kitchen aid Malaysia.
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