Soft fluffy dough ribboned with flavourful pesto.
Pesto Braided Bread
Prep time
1
hour45
minutesCooking time
25
minutesIngredients
- FOR THE DOUGH
150 gms all purpose flour
20 gms unsalted butter (melted)
90 ml milk (lukewarm)
10 gms instant yeast
2 tbsp water
1/2 tsp sugar
1 tsp salted butter (melted)
1 tsp salt
- FOR THE PESTO
1/2 cup fresh basil leaves
2 tbsp parmesan cheese
3 tbsp olive oil
2 tbsp pine nuts / cashew nuts
1/2 tsp salt
2 cloves of garlic
Directions
FOR THE PESTO- In a blender, add in the basil, pine nuts/cashew nuts, olive oil, garlic and parmesan cheese. Blend until smooth. You can thin it out slightly with a touch of water. Season with salt and set aside.
- FOR THE DOUGH
- In a large bowl, add in the lukewarm milk along with the sugar and yeast. Mix until well dissolved.
- In a seperate bowl, add in the flour, salt and melted unsalted butter. Gradually pour in the milk and yeast mixture into the flour. Using your hands, mix until its combined. Flour your work surface and knead the dough for 10 mins.
- Add 1 tbsp of water to the dough as you’re kneading. Add the other tbsp of water only if needed. The dough should be smooth. Form the dough into a ball and set aside to rise. Cover with plastic film and let it rise for an hour.
- Preheat the oven to 160°C. Line a baking pan with parchment paper and set aside.
- Flour your work surface and roll out the dough into a rectangle (10x20cm). Spread the pesto onto the dough leaving a 1-inch border. Roll tightly into a log.
- Cut the rolled log of pesto swirled dough lengthwise through the middle, leaving the top 2-inches intact. Braid both the cut segments gently one over the other. Place the braided dough on the baking sheet.
- Cover loosely with plastic film and let it rise for 25 mins.
- Bake for 25 mins or until golden brown, Brush with melted salted butter and serve warm. Enjoy!
