Bread with mozzarella and pesto
This soft and aromatic pull-apart bread with mozzarella and fragrant pesto is a fantastic snack — perfect for sharing at gatherings with friends.
Preparation: 2h 20 min
Medium
Preparation: 2h 20 min
Medium
Ingredients:
- 200 g water
- 200 g mozzarella
- 5 g sugar
- 4 g garlic
- 4 g salt
- 60 g chicken eggs, whole
- 15 g Yeast baker's, compressed
- 20 g Oil, rapeseed
- 450 g wheat flour 450
- 70 g basil pesto
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 200 grams of mozzarella (in a block). Set aside. In another bowl, weigh 70 grams of your favorite pesto (you can use the CVR pesto recipe) and set aside.
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