Recipe Accordion bread with pesto di of 02-06-2020
The accordion bread with pesto (pull apart pesto bread) is the last experiment I did on leavened products. Already some time ago I tried my hand at a stuffed accordion bread, and even with a sweet accordion brioche (a real treat, if you haven't tried it yet I strongly suggest you do it!). This version with pesto, however, is truly sublime and you can't miss it! In what accordion bread, it is nice to look at and comfortable to eat, because the slices come off simply by pulling them, without the need to cut them with a knife; in addition, as pesto bread, it is obviously super flavorful and fragrant. In short, this is the recipe: if you decide to try it, let me know what you think;)
How to make accordion bread with pesto
Place the flour in a bowl, put yeast, sugar, milk and water in the center, start kneading, then let it rest for at least 20 minutes or until foam is created on the surface.
At this point also add salt and butter and knead until the dough is smooth and homogeneous.
Cover the bowl with a clean tea towel and let rise for about 2 hours or until doubled in volume.
Take the dough again, deflate it with your hands and roll it out on a lightly floured pastry board, creating a rectangular sheet about 0.5 cm high.
Sprinkle the pastry with the pesto, reaching the edges, then also add pecorino and pine nuts; finally, cut the dough into rectangles of about 8x10 cm.
Stack the rectangles on top of each other, always keeping the seasoned surface upwards, then insert them all into the greased mold and let it rise for another 1 hour.
Bake for about 30 minutes or until golden brown in a preheated convection oven at 180 ° C.
The accordion bread with pesto is ready, let it at least cool before serving.