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Before you jump to Peas Pesto Bread loaf recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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We hope you got insight from reading it, now let’s go back to peas pesto bread loaf recipe. To make peas pesto bread loaf you only need 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Peas Pesto Bread loaf:
- Get of All purpose flour.
- Get of eggs.
- Prepare of peas.
- Get of homemade pesto sauce.
- Take of dry yeast.
- Take of Oregano.
- Prepare of Rosemary.
- Take of Olive oil.
- Provide of Warm milk.
- Prepare of Salt.
- Prepare of Baking powder.
- Use of Baking soda.
- Prepare of Sour cream.
Steps to make Peas Pesto Bread loaf:
- Take a bowl add all purpose flour salt baking soda baking powder & salt sieve them well..
- Add active dry yeast egg olive oil and knead a sticky dough with warm milk adding gradually..
- Keep aside for 20-25 mins covering with a samp dried muslin cloth.(keep a check that the cloth should not touch the dough.).
- Boil the peas and make a fine paste out of them. Mix it with pesto sause & sour cream..
- Take the dough give it a quick knead & roll it on a flat sirface with your hands. Apply pesto paste on it sprinkle some rosemary oregano from the upside..
- Now do not knead or fold the dough. Instead just give a slight twist to dough. Pre heat oven..
- Grease the loaf mould with olive oil place a parchment paper in themould & keep the bread dough in the it. give It a good egg wash (or butter)..
- Bake it for a good 25-30 min at 200 degrees C. Take the bread loaf out rub a lil olive oil on the top, let it cool & get settled for 1 hour & enjoy your bread the way you like..
This bread is a throw back to days when Italian bakers used a less refined flour and time to develop the subtile and complex flavors to make their breads. Peas give the pesto a slightly sweet flavor that works well with the fresh herbs and creamy, spreadable texture. The flatbread is also topped with fresh mozzarella cheese, which you can tear into small pieces or shred using the large holes of a box grater. The first loaf was devoured within hours of going in the oven so just made two more loaves to put int he freezer. While many bread recipes specify bread flour, this one asks for all purpose flour, because it's more likely to be in everyone's pantry.
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