insideKENT Magazine Issue 97 - April 2020 | Page 73

FOOD+DRINK
EASTER EATS CONT.
Italian Stuffed Easter Bread with Baked Eggs
Recipe by watercress.co.uk
This savoury version of the traditional Italian Easter
Bread with a watercress pesto filling makes a delicious
accompaniment to any meal.
Serves: 10-12
Prep time: 30 minutes + 2 hours proving
Cook time: 1 hour
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
Method:
1. In the bowl of a stand mixer fitted with a paddle
attachment combine the warm water, yeast and
sugar and mix at 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 mixer
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 bowl. 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.
5. Lightly oil a large mixing bowl and place the
dough inside. Lightly oil a piece of clingfilm and use
it to cover the dough, oiled side down. Cover this
with a clean cloth and set aside in a warm place to
prove for around 1 hour, or until the dough has
roughly doubled in size.
6. Make the pesto by adding the watercress, garlic,
cheese, lemon zest, and pine nuts to a processor.
Pulse until everything is pureed, then blend
continuously while adding the olive oil in a steady
stream. Scrape down the sides with a spatula and
then blend for another 30 seconds to make sure
everything is combined. Set aside. (This can be done
up to two days in advance but must be brought back
up to room temperature before using.)
7. Preheat the oven to 200°C and line a large baking
sheet with parchment paper or a non-stick mat.
Make an egg wash by whisking the egg and teaspoon
of water together then set aside. Also prepare another
large square of parchment to work on when you
shape the bread.
8. Lightly flour a work surface then turn out the
proved dough and cut it into three equal pieces. Use
a lightly floured rolling pin to roll out the first piece
to a 12 inch/30cm square. It should be about 3mm
in thickness. Use a spatula to scoop a third of the
pesto onto the dough and spread evenly, leaving a
border uncovered on the edge closest to you. Brush
this exposed border with egg wash, then begin to
roll the dough into a tube from the furthest edge
towards you as tightly as you can. Once you have
rolled the dough fully into a tube, pinch the seam
closed with your fingertips. Gently roll the tube back
and forth over the work surface until it spreads
lengthwise to about 20 inches/50cm long. Cover
with cling film and set aside while you repeat with
the remaining dough and pesto.
9. Line up the rolled tubes on the prepared piece of
parchment paper. Use a large sharp knife to make
a lengthways slash in each roll, cutting a deep slit
halfway down the depth of the tube. Be careful not
to cut all the way through.
10. Roughly measure the centre point of the tubes.
Working towards you from the centre, plait the tubes
together by crossing one of the outer tubes gently
over the middle one. Then cross the other outer
tube up and over the new middle one exactly as if
you were braiding hair. Repeat, working your way
down to the end so that half the tube is braided.
Then turn the parchment around and plait the other
side from the centre to the end. Carefully join up
the ends so that the plaited dough forms a ring shape,
then pinch firmly together to complete the circle.
Use the parchment paper the dough is resting on to
transfer the whole thing to your lined baking tray.
11. Make four equally spaced dents for the eggs in
between the strips of the plait. Gently position the
eggs one by one. Press them down carefully to avoid
breaking them. Lightly oil a piece of cling film then
use this to cover the bread. Allow to prove for
around 30 minutes.
12. Uncover the plaited loaf and brush well with the
remainder of the egg wash. Place in the centre of
the oven and bake for 10 minutes, then reduce the
oven temperature to 18 0°C and bake for an
additional 45 minutes or until the bread is a warm
brown colour. If you rap the bread gently on the
bottom, it should sound quite hollow.
13. Remove from the oven and allow to cool for 10
minutes on the baking tray. Then transfer to a cooling
rack and allow to come down to room temperature
before serving.
14. Serve on a platter and slice at the table.
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