Creating Mozzarella and Parsley Twisted Bread: A Step-by-Step Guide
Welcome to a culinary adventure that combines the comforting aroma of freshly baked bread with the gooey allure of melted mozzarella and the fresh zest of parsley. This delightful recipe for Mozzarella and Parsley Twisted Bread promises a delectable treat for both your taste buds and your kitchen skills. The dough is expertly crafted and intertwined to create beautifully twisted bread, offering a visual feast that matches its incredible taste.
You may also be interested in the Sumptuous White Wine Mussels Recipe or Eggplant Rolls with Tomatoes and Cheese. You can also check out our other Appetizers recipes
Mozzarella and Parsley Twisted Bread
Indulge in the delightful fusion of mozzarella and parsley with our expertly crafted Mozzarella and Parsley Twisted Bread recipe.
Ingredients
for Dough
- 4 cups wheat flour
- ⅔ cup milk
- ⅔ cup water
- ⅓ cup vegetable oil
- 5 tbsp sugar
- ½ tsp salt
- 1 tsp dry quick-acting yeast
for Filling
- 6 oz mozzarella
- 6 tbsp tomato sauce
- 1 bunch parsley small
- 1 pc egg yolk optional
- 2 tbsp milk optional
Instructions
Dough Preparation:
- Combine warm water and milk in a bowl. Ensure the temperature doesn’t exceed 110°F (45°C) to preserve the yeast's activity.
- Sprinkle dry yeast over the liquid surface and let it sit undisturbed for 5 minutes to activate
- After 5 minutes, stir the mixture until the yeast dissolves
- Add salt, sugar, and vegetable oil to the yeast mixture.
- Gradually incorporate 80% of the flour specified in the recipe. Start kneading the dough.
- Add the remaining flour as needed until the dough becomes soft and smooth.
- Cover the dough and let it rise for 1-2 hours until it doubles in volume.
Assembly:
- Once the dough has risen, transfer it to a floured surface and divide it into two equal portions. Let them rest for 15 minutes under a towel.
- Meanwhile, grate the cheese and finely chop the parsley.
- Roll out each dough portion into rectangles about 14×10 inches in size.
- Brush one rectangle with tomato sauce.
- Sprinkle the cheese and parsley mixture over the sauced dough.
- Cover with the second layer of dough.
Twisting and Baking:
- Use a pizza cutter to slice the layered dough into 24 strips.
- Place strips on top of each other in pairs and twist them, slightly elongating them in the process.
- Place the twisted dough strips on a baking tray lined with parchment paper or a silicone mat.
- Let them rest for 20 minutes. Meanwhile, preheat the oven to 390°F (200°C).
- Before baking, mix egg yolk and milk and brush the mixture over the twisted dough.
- Bake for 20 minutes or until the bread is golden brown.
Notes
- This recipe is for regular extra virgin flour. If you use stronger bread flour, keep in mind that it will be more watery, which means you will need a little less weight.
- Marinara sauce or plain pizza sauce will work for the toppings. If you don’t have these sauces on hand, you can use canned tomato sauce – as long as it tastes good to you.
- The ideal option is mozzarella for pizza, not brine. Alternatively, a semi-hard cheese such as Emmental will work.
- You can optionally add to the mix or replace the parsley with green basil.
- If you are substituting fresh yeast, add three times the amount of dry yeast to the dough as called for in the recipe.
