Tomato Tear and Share Pizza Bread by Chef Vineet Bhatia
BREAD
• 1 teaspoon instant or active dry yeast
• 30g/3 Tablespoons granulated sugar
• 150 ml whole milk
• 50 g unsalted butter, softened to room temperature
• 1 large egg
• 350g / 2 and 1/2 cups (310g) all-purpose flour, plus more as needed
• 1 teaspoon salt
• Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
TOMATO SAUCE
250g tomato passata, smooth
1 tablespoon oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika powder
Salt
1 teaspoon brown sugar
CHEESE FILLING
50g cheddar, grated
25g mozzarella, grated
1/2 teaspoon black pepper powder
2 tablespoons coriander leaf, chopped
Salt
Method:
Whisk together the warm milk and egg and then add sugar, salt, yeast, softened butter and flour. Combine everything together to knead the dough. The final dough should be soft and supple and elastic enough to withstand all the stretching and puffing later.
You can use a stand mixer to do this or you can knead the dough by hand.
Place this dough in a slightly warm environment for the first proofing when it should rise until doubled in size, in about 60-90 minutes.
Divide the dough into 4 equal pieces. Roll each out into a rough 10-inch circle.
Place the first rolled out dough circle, spread the makhani sauce evenly on this layer before placing the second rolled out dough circle on top of this. Spread the cheese -herb mix on this second layer before placing the third circle on this which will again take the makhani sauce evenly spread on it. Finally lay the fourth rolled out dough circle to seal the stack.
Place a plate wide enough on top of this to cut any scraps around the edges so that you have an even circle. Place a 2 ½ inch round object like a glass or bowl in the centre to make an indent. This is the centre of the star. Using a pizza cutter or a sharp knife, cut 16 even strips, ensuring that all the layers are cut through. Grab two adjoining strips and twist them twice; away from each other, then press the two ends together. Your star bread will have 8 such points.
Cover the shaped bread with a cling film and let it rest for 40 minutes. This is the second proofing. When the shaped star bread dough has puffed up, brush it with the egg wash. Egg wash yields a beautiful shiny topcoat to the bread!
Bake for about 22-25 minutes at 180C/350F or until golden brown on top. If you notice the top or points browning too quickly, loosely tent the star bread with aluminium foil.
Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
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