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- 60 g butter
- 200 ml milk
- 2 egg yolks
- 30 g sugar
- 1 tsp dry yeast
- 340–370 g flour
- ½ tsp salt
- 50 g spinach
- 50 g grated hard cheese
- 2 garlic cloves
- A handful of pistachios
- A splash of olive oil
Ingredients
Recipe
- Warm the milk and mix it with the yeast, sugar, and 100 g of flour. Leave it to stand for 15-20 minutes to activate the yeast.
Add the egg yolks, melted butter, 200 g of flour, and salt, kneading gradually while adding flour. Be careful not to make the dough too stiff. Once kneaded, leave the dough to rest for 1 to 1.5 hours until it doubles in size. - Meanwhile, blend the spinach and garlic in a food processor, adding a little olive oil. Roll out the risen dough, spread it with the spinach mixture, then sprinkle with cheese and chopped pistachios. Roll it into a log, cut it lengthwise, twist it, and place it in a baking dish. Allow the dough to rise again for about 20-30 minutes.
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up the cooking system with the deflector, stainless steel grill grate, and baking stone, and wait until the temperature reaches 170-180°C. Adjust the top and bottom air vents to maintain a steady temperature.
- Bake the bread for approximately 35-40 minutes.
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1 - 2 h
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1 - 2 h
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0 - 30 min
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0 - 30 min
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30 - 60 min
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3 h +
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1 - 2 h
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0 - 30 min
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30 - 60 min
4+
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10
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