insideKENT Magazine Issue 85 - April 2019 | Page 98

EASTER
EASTER W I T H
A T W I S T CONT.
Italian Stuffed Easter Bread
with Baked Eggs
Recipe from www.watercress.co.uk
Prep time: 30 minutes + 2 hours proving
Cooking time: 1 hour
Serves: 10-12
Ingredients
• 180ml warm water
• 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 tsp water
• 4 eggs
For the pesto
• Leaves and soft stems from 85g 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
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Method
1. In the bowl of a stand mixer fitted with a paddle
attachment, combine the war m water, yeast and
sugar and mix a t low speed until just combined
(about 30 seconds). Leave to stand for about 5 minutes
or until the mixture is frothy.
2. Heat the milk in a saucepan set over a medium-
low heat until tiny bubbles form at the edge of the
pan. Do not allow to boil. Set aside and cool to room
temperature.
3. Once the milk has cooled, add it to the mix er
along with the olive oil and salt. Mix at a low speed
until just combined. Add the flour one quarter at a
time, mixing after each addition on a medium-low
speed. Ensure everything is combined.
4. Change the paddle attachment on the mixer over
to the hook, ensuring that any dough is scraped off
and put back into the bo wl. Mix on low speed for
about 1 minute, then increase the speed to medium
and mix for about 5-6 minutes, or until the dough
is smooth and elastic.