Recipe of Award-winning Pesto and mozzarella twisted loaves

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Pesto and mozzarella twisted loaves

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We hope you got benefit from reading it, now let's go back to pesto and mozzarella twisted loaves recipe. You can cook pesto and mozzarella twisted loaves using 7 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Pesto and mozzarella twisted loaves:

Use 500 g of strong white bread flour.
Get 7 g of sachet yeast.
Prepare 2 tsp of salt.
Get 150 ml of milk.
Prepare 150 ml of warm water.
Prepare of Some pesto.
You need of Some mozzarella.

Instructions to make Pesto and mozzarella twisted loaves:

Mix together the flour, yeast, salt, water and milk. Combine until a clump of dough is formed..
Turn out onto a lightly floured surface and knead for 10 minutes..
Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour or until doubled in size..
Knock back the dough, split into 2 (will make 2 loaves) then roll out into a thin, flat sheet..
Add the pesto and spread around, leaving a 1cm gap from the edges..
Tear, cut or grate some mozzarella and scatter on the sheet..
Roll up and then cut lengthways down the middle.
Twist the two halves together. Repeat steps 4-7 with the other half of the dough.
Place on greaseproof paper or a lightly oiled baking tray and bake in an oven preheated to 160°C (fan electric) for 35 minutes.

I called them pesto piezones, and each one was about the size of both of my hands put together with my fingers spread apart. I sold them for four dollars apiece, and they were usually all. Mash up chickpeas and add pesto, sundried tomatoes and mozzarella to make a tasty topping for sourdough toast. Tip half the chickpeas into a bowl and crush with a potato masher. Stir in the lemon zest and pesto, the remaining chickpeas and the tomatoes.

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