KitchenCorner Italian Stuffed Easter bread with baked eggs
This savoury version of the traditional Italian Easter Bread with awatercress pesto fillingmakes a delicious accompaniment to any meal.
Serves: 10-12 Preparation time:30minutes + 2 hours proving Cooking time: 1 hour
Ingredients
180mlwarmwater 28g active dry yeast 1 tbsp sugar 180ml milk 500g bread flour, plus more for dusting 1 tbsp sea salt 80ml olive oil 1 large egg 1 tspwater 4 eggs For the pesto: Leaves and soft stemsfrom85g watercress, roughly chopped 5 cloves garlic, peeled and grated 150g grated Parmesan or other hard cheese Zest of one lemon 55g pine nuts, toasted 120ml extra virgin olive oil
Method
1. In thebowl of a standmixer fitted with apaddle attachment combine thewarmwater, yeast andsugar and mix at lowspeeduntil just combined (about 30seconds). Leave to stand for about 5minutes or until the mixture is frothy. 2.Heat themilk in a saucepan set
28 MARCH/ APRIL 2019 THECHELTONIAN
over amedium-lowheat until tiny bubbles format the edge of thepan. Do not allowtoboil. Set aside and cool to roomtemperature. 3.Once themilk has cooled, addit to themixer alongwith the olive oil and salt. Mix at a lowspeeduntil just combined. Addthe flouronequarter at a time,mixing after each addition on amedium-lowspeed. Ensure everything is combined.
4.Change thepaddle attachment on themixer over to the hook, ensuring that anydough is scrapedoff andput back into thebowl. Mix on lowspeed for about 1minute, then increase the speedtomediumandmix for about 5-6minutes, or until thedough is smooth andelastic. 5. Lightly oil a largemixingbowl and place thedough inside. Lightly oil a pieceof clingfilmanduse it to cover thedough,oiledsidedown. Cover thiswith a clean cloth andset aside in awarmplace toprove for around1 hour,or until thedough has roughlydoubledin size.
6.Make thepestoby adding the watercress, garlic, cheese, lemon zest, andpine nuts to aprocessor. Pulse until everything ispureed, then blendcontinuouslywhile adding the oliveoil in a steady stream. Scrape down the sideswith a spatula and thenblendfor another 30seconds to make sure everything is combined. Set aside. (This canbedone upto twodays in advancebutmustbe broughtback upto room temperaturebefore using.)
7. Preheat the oven to 200°Candline a largebaking sheetwithparchment paper or a non-stickmat. Make an eggwashbywhisking the egg and teaspoon ofwater together then set aside. Alsoprepare another large square ofparchment towork on when you shape thebread. 8. Lightly flour awork surface then turn out theproveddough andcut it into three equalpieces. Use a lightly flouredrollingpin to roll out the first piece to a 12 inch/30cmsquare. It shouldbe about 3mmin thickness. Use a spatula to scoopa thirdof the pestoonto thedough andspread evenly, leaving aborder uncoveredon the edge closest to you. Brush this exposedborderwith eggwash, then begin to roll thedough into a tube
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