Photographer's Note

Today a new series
People and products on the market in France

I hope you like food
And maybe we can share some recipes


Pistou Bread
Preheat oven at 250C. (500F.)
Preparation time: 15 minutes
Rising time: 6 to 12 hours
Baking time: 30 minutes

500 g (5 cups)
flour 50 g (2 oz.)
baker's yeast 500 ml (2 cups)
water Pistou 100 ml (6 tbsp.)
olive oil 50 g (2 oz.)
cheese 20
basil leaves 10 stems of parsley
1 clove garlic Salt

Making the pistou
1. Make a classic pistou (pesto) by blending the olive oil, cheese, basil leaves, parsley and garlic.
2. Pour everything into a mortar and crush, adding a little salt to form a paste.
Making the bread
1. In a large bowl, combine the flour, yeast and water; mix everything together.
2. Add in the pesto (except for 1 tbsp.) and knead again, adding more flour if necessary.
3. Let rise for 6 to 12 hours in a bowl covered with a damp cloth near a radiator or other heat source.
4. Using a paper towel, rub the bread with the remaining pistou.
5. Bake in a 250 C (500 F) oven for 30 minutes.

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Photo Information
Viewed: 1909
Points: 23
Additional Photos by ishai gonda (ishai) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 643 W: 100 N: 308] (4097)
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