Preparation time
- Total: Approximately 75 minutes
- Preparation: 20 minutes
- Cooking: 55 minutes
Ingredients
- 1-1/2 cups All Purpose Flour (Maida)
- 1-1/2 cups Whole Wheat Flour
- 1/4 cup Milk Powder
- 4 tablespoons Extra Virgin Olive Oil
- 1 Potato (Aloo) - boiled and mashed
- 3 tablespoon Honey
- Salt - to taste
- 2-1/2 teaspoons Active dry yeast
- 1-1/8 cup Lukewarm Water
- 1 tablespoon Sesame seeds (Til seeds)
- 1/4 cup Walnuts - or pine nuts
- Fennel Leaves - half a bunch
- 50 gram Cheddar cheese
- 1/4 cup Extra Virgin Olive Oil
- 4 - 5 cloves Garlic
- Lemon juice - of 1 lemon
- Lemon zest - of half a lemon
- Salt and Pepper - to taste
Instructions
- To begin making Fennel Pesto Pull-Apart Bread first make fennel pesto, dry roast the pine nuts in a skillet over low heat until brown spots appear on them
- Roast the chopped fennel leaves and garlic for a minute or so
- Transfer all the ingredients to a mixer along with olive oil, cheese, salt, pepper, zest, lemon juice and grind to a smooth paste
- Transfer to a bowl or store up to 2 weeks in the fridge
- To prepare the dough for the bread, dissolve the instant yeast in lukewarm water
- In a mixing bowl, combine the dissolved yeast along with flour, milk powder, mashed potato and honey
- Knead everything together to get a smooth dough by hand or using a stand mixer
- Sprinkle the salt, olive oil and continue to knead
- If you are using a stand mixer continue for about 7-10 minutes in low speed
- Place the dough in a lightly greased bowl
- Cling wrap the bowl and allow the dough to rise at room temperature till it is nearly doubled in size, around 1 hour
- Lightly grease a 12-inch round cake pan
- Once the dough has doubled in volume, transfer the dough to a lightly greased platform and gently deflate the dough
- Roll out the dough into a large rectangular shaped sheet
- Spread the fennel pesto over the rolled out dough sheet
- Now start rolling the dough sheet from one side to form a cylindrical shaped swiss roll like shape
- Place the rolls in the round cake pan, spacing them evenly with some gap allowing room for the dough to rise
- Cover the pan with Next cut even size circles from the round cylindrical roll
- Arrange the rolls in the greased round cake pan, spacing them evenly with some gap in between allowing room for the dough to rise
- Cover the pan with a lightly greased plastic wrap, and allow the rolls to rise till they are double in size
- This process will take near about 1 hour
- While the rolls are rising, preheat the oven to 190°C
- The rolls are ready to be baked
- Give it an egg wash or milk wash and sprinkle sesame seeds
- Bake the rolls until they’re a deep golden brown on top, and lighter on the sides, about 25 to 35 minutes
- Remove the rolls from the oven, brush with olive oil and carefully transfer to wire rack
- Brush with more pesto sauce just before serving
- Serve Fennel Pesto Pull-Apart Bread warm for a dinner with Tomato Corn Au Gratin
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 8
- Continental
- Dinner
- Vegetarian