tschuppibaking

What are your favorite cookbooks? Do you have only one or more than one? I use to have several cookbooks, but also researching recipes online makes life often easier when finding something specific. But I still think that holding a cookbook in your hands and going through all the sites to find a recipe is something which is irreplaceable. 🙂

When I am reading a magazine I often go first to the recipe section. I have found the following recipe in an extra magazine called Vivai which comes out once in a few months together with the weekly Migros magazine. I am always interested into this magazine as it’s generally related to topics about producing food, eating and health. There are always some pretty good articles in there and looking this time into the recipe section made my baking heart bouncing. 🙂 As I love bread, or better said I even adore bread, this jumped across to my mind to make that in my kitchen immediately as well. And the best is, you don’t have to think about what you can eat together with your bread, because the additions are already integrated which is very useful when having a picnic or simply a very tasteful snack. I love such 2 in 1’s. 😉

If you love as well go for it and share with all who could need some new experiences about good tasting bread.

Rolled pesto zucchini bread (originally from Vivai magazine):

500g spelt flour,
10g salt,
add into a bowl, mix together and form a mould in the middle

20g yeast,
3dl tepid water,
let yeast dissolve in water

2 tbsp olive oil,
add into mould and knead everything together until dough is even, let double arise for approx. 1 hour

2 bunches of basilica, roughly chopped,
2 tbsp pine nuts,
25g ground parmesan cheese,
0.5dl olive oil,
put everything into a food processor for chopping and season with 1 tbsp lemon juice and salt and pepper

with little flour roll the dough into a rectangle with 5mm thickness, spread the pesto over the dough, put 200gr of grated zucchini (you can also choose another vegetable like carrots or leek) onto it and roll lengthwise, cut into 3cm rolls and put into a baked sheeted spring form pan, put into cold oven and bake for approx. 45 minutes at 180 degrees Celsius