Roti Kepang Pesto Basil & Keju (Basil Pesto & Cheese Braided Bread)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Roti: (utk 2 roti)

• 500 gr Terigu serba guna+ekstra, 1 st Gula, 150 ml Air
• 2½ st Ragi instan, 50 ml Olive oil-ekstra, 1 Telur-kocok
• 150 ml Susu, 2 st Garam, Mentega cair-ulasan (opsional)

Pesto basilikum*:

• 40 gr daun Basil segar, ½ st Garam, 120 ml Olive oil
• 40 gr Kacang pinus/mede sangrai, 1 Bawang putih
• 30 gr Keju Parmesan parut, Lada bubuk

Taburan:

• 150 gr Keju serut, Biji wijen
• 1 st Mix herbs/Thyme/Oregano/lainnya

Cara membuat

• Mskkan terigu, garam, gula & ragi di mangkuk. Aduk hingga tercampur rata. Tuangi telur, olive oil, susu & air. Aduk lalu keruk juga semua sisi mangkuk, termsk dasarnya utk memastikan semua bahan tercampur rata. Uleni adonan hingga terbentuk adonan yg halus (± 10 mnt). Bulatkan adonan lalu letakkan di mangkuk yg sdh diolesi dng sedikit minyak. Tutupi mangkuk dng plastik wrap & letakkan di tempat hangat, biarkan hingga mengembang 2X nya (± 1½ jam).
• Proses basil, olive oil, bawang pth & kacang untuk beberapa detik saja di food procesor/blender hingga dihasilkan pasta yg halus tetapi tidak terlalu lembut. Masukkan keju, proses lagi sebentar. Bumbui dng lada & garam kmd aduk rata.
• Panaskan oven 180°C, pasang rak oven di sepertiga bagian bawah oven. Taburi pemukaan kerja, tangan & rolling pin dng terigu. Taruh adonan di permukaan kerja lalu bagi menjadi 2. Ambil salah satu adonan & tutupi adonan satunya hingga adonan pertama selesai dibentuk. Gilas adonan menjadi persegi ukuran ± 30X40 cm atau 20X50 cm.
• Ulas rata permukaan adonan dng ½ bagian pesto sampai ± 1 cm dari tepiannya. Beri ½ bagian mozzarella di atasnya lalu taburi dng wijen & mix herbs/thyme/oregano. Lakukan hal yg sama dng adonan satunya.
• Ambil salah satu adonan tsb lalu gulung dimulai dari salah satu sisi panjangnya. Belah (potong memanjang) adonan di tengah menjadi dua dng pisau tajam yg sdh sedikit diminyaki. Kepang kedua belahan tsb sesuai selera dng sisi yg dipotongnya menghadap ke atas. Tekan/press kedua potongan adonan utk merekatkan ujung2nya lalu lipat ke bawah. Ulangi prosess ini dng adonan yang satunya.
• Letakkan adonan di pan panggang lebar beralas kertas perkamen. Tutupi adonan longgar saja & biarkan 20 mnt. Panggang selama 40 mnt. Keluarkan roti dari oven, ulasi permukaannya dng mentega cair. Panggang lagi 5-6 mnt sampai kuning kecoklatan. Keluarkan roti lalu letakkan di rak kawat, biarkan hingga roti sedikit mendingin.
• Catatan: * Pesto basil buatan sendiri ini dpt diganti dng pesto basil botolan beli di toko.

Ingredients

Dough: (For 2 breads)

• 500 gr all purpose Flour+extra, 1 Egg-beaten, 150 ml Milk
• 2½ tsp Instant yeast, 150 ml Water, 2 tsp Salt, 1 tsp Sugar
• 50 ml Olive oil-extra, melted Butter-brushing (optional)

Basil pesto *:

• 40 gr fresh Basil leaves, 120 ml Olive oil, ½ tsp Salt
• 1 Garlic cloves, 40 gr toasted Pine nuts/Cashew
• 30 gr grated Parmesan cheese, ground Pepper

Sprinkle:

• 150 gr shredded Cheese, Sesame seeds
• 1 tsp Mix herbs/Thyme/Oregano/lainnya

Directions

• In a bowl, put the flour, salt, sugar & yeast; mix until everything is evenly distributed. Pour in the egg, olive oil, milk & water. Stir & then scrape all sides of the bowl, including the bottom, to make sure you’ll bring all ingredients in. Knead the dough until it forms a smooth dough (~ 10 mins). Bring it into a ball & put it in a slightly greased bowl. Cover the bowl with plastic wrap & let it proof in a warm place for ~ 1½ hours, to allow it to doubled in size.
• In a food processor/blender, pulse basil, olive oil, garlic & pine nuts for few seconds (not too fine). Add in the cheese; process again. Season with salt & a pinch of pepper. Give a good stir.
• Preheat the oven to 180°C, put the oven rack in the lower third of the oven. Flour your working surface, hands & rolling pin. Put the dough in the working surface & divide it in half. Take one of the dough & cover the other until the first dough had been shaped. Roll out the dough into ~ 30X40 cm or 20X50 cm rectangle.
• Spread half of the pesto over the top, leaving a border of ~1 cm all the way around. Scatter half of the cheese evenly. Sprinkle with sesame seeds & herbs on top. Do the same process with the other dough.
• Take one of the dough. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise with a slightly oiled sharp knife. Braid the strands with the cut sides facing up. Pinch the ends & tuck them under to seal. Repeat the whole process with the other dough.
• Place the dough on a baking sheet lined with baking paper. Cover the dough loosely & let it sit for 20 minutes. Bake it for 40 mins; take it out from the oven & brush the surface with melted butter. Bake again for 5-6 minutes, just until golden brown. Remove the breads from the oven. Put breads in a wire rack & let it slightly cool down.
• Note: * You can substitute the homemade Basil pesto with store bought pesto. 

Chicken & Asparagus in Puff Pastry Bundles

In Indonesian & English

Bahan

• 12 Asparagus uk kecil/sedang-ptg pangkalnya, ¼ st Paprika bbk
• 1 lembar kulit Puff pastry, 6 st Keju mascarpone/cream cheese
• ½ belahan Dada ayam, 1 st Daun thyme, Kulit jeruk parut (~ 1 st)
• 2 sm Olive oil, 6 st Keju serut, 1 Telur-kocok, Garam & Lada

Cara membuat

• Panaskan oven 200°C, letakkan rak oven di bagian tengah oven. Alasi pan panggang lebar dng kertas perkamen lalu sisihkan.
• Potong tipis dada ayam berlawanan dng arah serat. Kita hanya membutuhkan 6 irisan tipis saja. Bumbui ayam dng ½ st thyme, paprika, garam & lada seckpnya. Panaskan wajan & 1 sm olive oil. Setelah panas, mskkan irisan ayam, taruh dlm 1 lapis (jangan ditumpuk). Masak sebentar, hanya sampai ke dua sisinya kecoklatan. Angkat ayam dari wajan & sisihkan. Matikan api. Di wajan yg sama, beri 1 sm olive oil, ½ st thyme, garam & lada seckpnya. Mskkan asparagus, aduk utk melapisinya dng olive oi, & bumbu.
• Membuat bungkusan: Letakkan kulit pastry di permukaan kerja yg sdh ditaburi sedikit terigu, ptg persegi menjadi 6. Taruh 1 st keju mascarpone/cream cheese di bagian tengah tiap potongan kulit pastry. Letakkan 1 irisan ayam kearah diagonal dari kulit persegi tsb. Beri 2 asparagus (juga diagonal) & 1 st keju serut. Taburi parutan kulit jrk. Angkat 2 sisi ujungnya yg berlawanan lalu bungkus isinya, pastikan salah satu sisi menindih sisi yg lain (tumpang tindih). Tekan sedikit utk merekatkan kulit.
• Letakkan di pan panggang lalu ulasi permukaan kulit pastry dng telur. Panggang hingga kulit puff pastry kekuningan & mengembang (± 15 mnt).

Ingredients

• 12 small/medium size Asparagus-ends trimmed, ¼ tsp Paprika powder
• 1 sheet Puff pastry, 6 tsp Mascarpone/cream cheese, Salt & Pepper
• ½ of Chicken breast half, 1 tsp Thyme, grated Lemon zest  (~ 1 tsp)
• 2 tbsp Olive oil, 6 tsp shredded Cheese, 1 Egg-beaten

Directions

• Preheat oven to 200°C, put the oven rack in the middle shelf. Line a baking sheet with parchment paper; set aside.
• Cut the chicken breast thinly against the grain. We will only need 6 slices. Season the chicken slices with enough salt, pepper, ½ tsp thyme & paprika. Heat a skillet with 1 tbsp of olive oil. When skillet is hot, add in the chicken in 1 layer. Cook for awhile, only to browned both side. Remove chicken slices from the skillet & set aside. Turn off the heat. In the same skillet, add in 1 tbsp of olive oil, ½ tsp thyme, enough salt & pepper. Put in the asparagus; stir to coat it evenly with the oil & seasoning.
• Make the bundles: Place the puff pastry on a lightly floured surface & then cut it into 6 squares. Put 1 tsp of mascarpone/cream cheese on the middle of each puff pastry square. Place a slice of chicken, diagonaly on the pastry square. Follow with 2 stalks of asparagus & 1 tsp shredded cheese. Sprinkle with lemon zest. Lift 2 opposite corners of the squares & wrap them around the asparagus; make sure one corner overlaps enough to seal. Press a bit to seal it.
• Put them in the baking sheet & then brush the puff pastry surface with egg wash. Bake until puff pastry is golden & puffed (~ 15 minutes).

Puff Pastry Isi Jamur & Bawang (Mushroom & Onion Puff Pastry)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 lbr klt Puff pastry (275 gr), ½ st Rosemary, ½ st Thyme, 1 sm Terigu
• 9 st Keju cheddar serut, 1 Bawang putih-cincang, 1 sm White wine/Susu cair
• 1 sm Olive oil, 35 gr Bawang bombay-cincang, Peterseli cincang-hiasan
• 120 gr Champignon-iris2, 1 sm Mentega, 1 Telur-ulasan, Garam & Lada

Cara membuat

• Panaskan wajan di atas api sedang, beri mentega & olive oil. Tumis baw. bombay sampai transparan. Mskkan baw.putih, jamur, garam & lada. Masak sampai wajan mulai kering. Tuangi wine/susu, masak sampai cairan kering. Beri rosemary & thyme, aduk2 selama 30-60 detik. Angkat dari api. Cicipi, tambahi garam & lada bila perlu. Sisihkan.
• Panaskan oven 200° C. Taburi permukaan meja kerja dng 1 sm terigu. Ptg 18 lingkaran sama besar di klt puff pastry dng pemotong kue btk bundar/permukaan gelas. Ambil 9 lingkaran, potong berbtk lingkaran lbh kecil di tengahnya (btk spt cincin). Ulasi sisa lingkaran yg utuh dng sedikit air kmd ltkkan/tumpuk lingkaran btk cincin di atasnya. Ulasi kulit pastry seluruhnya dng telur. Ltkkan di pan panggang, panggang selama 6-8 mnt (sampai kulit pastry naik & kuning). Keluarkan pan panggang dari oven.
• Hati2 masukkan tumisan jamur ke dalam kantung di kulit pastry. Taburi atasnya dng keju serut. Panggang selama 5-8 mnt, sampai keju leleh & kulit pastry kecoklatan. Keluarkan dari oven, ltkkan pastry di rak kawat & biarkan mendingin. Hias dng peterseli cincang.

Ingredients

• 1 sheet Puff pastry (275 gr), ½ tsp Rosemary, 1 tbsp White wine/Milk
• 9 tsp shredded Cheddar, 1 tbsp Olive oil, 1 tbsp Butter, 1 Egg-egg wash
• 35 gr Onion-chopped, 1 Garlic clove-minced, chopped Parsley-garnish
• 120 gr Champignon-sliced, ½ tsp Thyme, 1 tbsp Flour, Salt & Pepper

Directions

• Heat a skillet over medium heat, add butter & olive oil. Sauté the onion until it becomes translucent. Add in the garlic, mushrooms, salt & pepper; cook until the pan starts to get dry. Pour in the wine; cook until the liquid dries. Stir in the herbs; cook for 30-60 seconds. Remove from heat. Taste, adjust salt & pepper as needed. Set aside.
• Preheat the oven to  200° C. Dust a working surface with 1 tbsp of flour. With a round cookie cutter/a glass surface, cut the puff pastry sheets into 18 equal circles. Take 9 of the circles, cut smaller circles out of the middle (form them like a ring). Smear the full circles with a little water. Place the ring shaped circles on top of the full circles. Brush all of the pastry surface with egg wash. Place them on a baking sheet & bake for 6-8 minutes (until the pastry puffed & golden). Remove the baking sheet from the oven.
• Gently fill sautèed mushroom into the pastry cups. Sprinkle the top with cheese. Bake for 5-8 minutes, until the cheese melted & the pastry becomes golden brown. Remove the sheet from the oven; place the puff pastry into a wire rack to cool completely. Garnish the top with parsley.

Roti Rosemary & Bawang Putih (Rosemary Garlic Bread)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 350 gr Terigu protein tinggi+ekstra, 20 gr Mentega leleh+ekstra
• 1 sm Gula, 1¼ st (3½ gr) Ragi instan, 2 Bawang putih-cincang
• 300 ml Air hangat, ½ st Lada hitam bubuk, Olive oil-ulasan
• 1½ sm Rosemary segar cincang+1 sm ekstra, 1½ st Garam

Cara membuat

• Campur ragi, gula & air hangat, aduk rata. Diamkan bbrp menit sampai campuran berbuih.
• Mskkan terigu, garam & lada ke mangkuk yg hangat lalu aduk utk mencampurnya. Beri mentega, rosemary & bawang putih, aduk lagi. Tuangkan campuran ragi, aduk sampai semua tercampur rata. Keruk semua sisi mangkuk, termsk bagian dasarnya utk memastikan semua sdh tercampur dng baik. Uleni adonan selama ± 5 mnts, hanya sampai adonan halus & tidak terlalu lengket. Bulatkan adonan, tutupi dng plastik. Biarkan hingga mengembang 1-1½ jam, sampai adonan berukuran 2x dari asalnya.
• Taburi meja kerja & saput tangan dng terigu. Keluarkan adonan & letakkan di meja kerja. Pukul adonan utk mengeluarkan gasnya. Taburi permukaannya dng sedikit terigu. Gunakan tangan (& pengikis plastik) utk melipat adonan dari sisi2 tepinya ke arah tengah lalu bulatkan adonan. Jika ingin membuatnya menjadi bbrp roti utk perorangan, bagi adonan menjadi 3-4 buah lalu bentuk menjadi btk oval membulat & kemudian memanggangnya di pan panggang persegi/pan datar. Atau anda dpt membuatnya menjadi 1 roti bundar besar & memanggangnya dng Dutch oven.
• Untuk memanggangnya di pan panggang persegi/pan datar: Alasi pan dng kertas perkamen anti lengket lalu letakkan di atasnya potongan2 adonan, beri jarak yg cukup di antaranya. Tutup dng serbet, longgar saja & biarkan sampai mengembang 2X nya (30-45 mnt). Panaskan oven 200° C, taruh rak oven di bagian tengah oven. Taruh pan metal berisi air di rak oven paling bawah. Ulasi permukaan adonan pelan2 dng olive oil, lalu taburi rosemary. Tekan rosemary sedikit ke permukaan adonan. Letakkan pan di rak tengah, panggang 20-25 menit, sampai kecoklatan.
• Utk memanggangnya di Dutch oven: Letakkan adonan di pan bulat/wajan/mangkuk besar yg sdh diminyaki, pastikan wadah berdiameter lbh kecil dari ukuran Dutch oven. Tutupi longgar dng serbet. Diamkan hingga mengembang 30-45 mnt. Taruh Dutch oven yg sdh diminyaki di rak oven yg dipasang di ⅓ bagian dari bawah, panaskan oven 230° C. Keluarkan Dutch oven, buka tutupnya & balikkan pan/wajan di atas Dutch oven utk memskkan adonan ke dlmnya. Goyang2 Dutch oven agar adonan ada di tengah. Ulasi permukaan adonan pelan2 dng olive oil & taburi rosemary. Tekan rosemary sedikit ke permukaan adonan (hati2 panas sekali). Pasang tutupnya, panggang 30-35 mnt. Buka tutupnya, panggang 10-15 mnt agar permukaan roti mengeras kecoklatan (crisp).
• Keluarkan roti dari oven, letakkan di rak kawat. Ulasi permukaan roti dng mentega selagi panas. Biarkan hingga mendingin seblm dipotong/disajikan. Anda dpt memakannya begitu saja, dng ulasan roti & daging atau untuk dimakan bersama sup, misalnya (klik pada link berikut utk melihat resepnya): Soup Krim Kentang, Soup Krim Jagung, Soup Krim Jamur, Soup Ercis, Sup Krim Asparagus.

Ingredients

• 350 gr Bread flour+extra, 1½ tsp Salt, 2 Garlic cloves-minced
• 300 ml warm Water, ½ tsp ground Black pepper, Olive oil-brushing
• 1 tbsp Sugar, 1½ tbsp fresh chopped Rosemary+1 tbsp extra
• 1¼ tsp (3½ gr) Instant yeast, 20 gr melted Butter+extra

Directions

• Add the yeast & sugar to lukewarm water & mix thoroughly. Let it rest for few minutes, allow the mixture to become bubbly.
• Put the flour, salt & pepper in a warm bowl; mix until everything is evenly distributed. Stir in the butter, rosemary & garlic to combine. Pour in yeast mixture; stir until the the dough well blended. Scrape all sides of the bowl, including the bottom, to make sure you’ll bring all ingredients in. Knead the dough ~ 5 minutes, just until it becomes smooth & not too sticky anymore. Bring it into a ball; cover with plastic wrap & let it proof for 1-1½ hours, to allow it to double in size.
• Flour the working surface & your hand. Scrape out the dough onto the working surface & punch it down to release the gas. Flour the dough surface a bit. Use your hand (& a plastic scraper) to fold over the edges to the centre of the dough to form a ball. If you want to make it into several individual bread, divide the dough in 3-4; shape them into rounded oval loaves & baking it in a baking pan/sheet. Or you could just make a big round bread & baking it in a Dutch oven.
• To bake it in a baking pan/sheet: Line a baking pan/sheet with non stick baking paper. Put the dough onto the baking sheet; give enough space between each dough. Cover the sheet loosely with a towel & let loaves rise again until doubled (30-45 minutes). Preheat oven to 200° C, put the oven rack in the middle of the oven shelf. Put a shallow metal pan filled with water on the oven bottom rack. Gently brush the dough surface with olive oil, then sprinkle with rosemary over the loaves; press lightly into the surface. Place the baking sheet in the oven middle rack & bake for 20-25 minutes, until lightly browned.
• To bake it with a cast iron Dutch oven: Put the dough ball in a greased round pan/bowl/skillet, make sure it’s smaller in diameter than your Dutch oven. Cover it loosely with a towel; let it proof for 30-45 min. Put a greased Dutch oven in the oven rack to the lower third of the oven; preheat the oven to 230° C. Remove Dutch oven from the oven, take the lid off & flip the pan/skillet over the Dutch oven to move the dough into it. Shake the Dutch oven to centre the dough. Gently brush the surface with olive oil, then sprinkle with rosemary over the dough; press lightly into the surface (be careful, it’ll be really hot). Put the lid on; bake for 30-35 minutes & then 10-15 minutes with the lid off to finish the crust.
• Remove the bread from oven & put the bread in a wire rack. Brush the surface with butter while it is still hot. Let it cool down before you serve/cut the bread. You could just eat the bread just like that, with some bread spread & bacon or serve it with a cup of soup, i.e. (click on the link for the recipe): Creamy Potato Soup, Creamy Corn Soup, Creamy Mushroom Soup, Green Pea Soup, Creamy Asparagus Soup.