Stuffed bread for grilling

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 43
Filled in two ways, the bread is the secret star at the barbecue!
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 2
  • 600 g + something Flour
  • 1 TEASPOON Salt
  • 1,5 TABLESPOONS Sugar
  • 100 g Butter
  • 3 Eggs (size M)
  • 250 ml Milk
  • 1 cube Yeast (42 g)
  • 3 bags Mozzarella (125 g each)
  • 1 collar spring onions (approx. 150 g)
  • 5 Stem(s) Basil
  • 75 g dried tomatoes
  • 75 g green pesto
  • 7-10 Tbsp black pepper
  • 1 Protein (size M)
  • 75 g red pesto

Directions

  1. 1

    Put flour, salt, sugar, fat in small flakes and eggs in a mixing bowl. Warm the milk in a pot lukewarm. Crumble yeast into it and dissolve it while stirring. Pour into the bowl with the flour. Knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 50 minutes.

  2. 2

    In the meantime, drain the mozzarella well and squeeze it out between two layers of kitchen paper. Dice finely. Clean and wash spring onions and cut into fine rings. Wash basil, shake dry and pluck leaves from the stems. Chop the tomatoes coarsely.

  3. 3

    Knead the dough again with floured hands on a floured work surface. Halve the dough. Roll out one after the other on a floured work surface to form a thin rectangle (36x34 cm). Spread a thin layer of green pesto on a pastry sheet. Leave an approx. 2 cm wide free edge all around. Sprinkle with half of the mozzarella, spread tomatoes on top. Season with pepper.

  4. 4

    Whisk the egg white with a fork. Brush the free edges of the dough with it. Roll up the dough sheet from the long side. Carefully place on one side of a baking tray lined with baking paper. The cut should be at the bottom.

  5. 5

    Roll out the second half of the dough into a rectangle (36x34 cm), also on a floured work surface, spread with red pesto, sprinkle with the remaining mozzarella, spring onions, basil and pepper. Also leave a free edge of about 2 cm. Brush with the rest of the egg white and also roll up from one long side. Place it on the free side of the baking tray (cut also at the bottom), cover and let it stand in a warm place for about 30 minutes.

  6. 6

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Remove from the oven, place on a cake rack and allow to cool. Cut part of the bread into slices and arrange on a board, garnished with basil if desired.

Nutrition Facts

KCAL
180 kcal
CARBS
17 g
FATS
9 g
PROTEINS
6 g