Savory Braided Pesto Bread
A soft yeast loaf rolled with basil pesto and twisted into a golden braid.
Equipment
- Large mixing bowl
- Rolling Pin
- Sheet pan
- Parchment paper
- Kitchen towel
Ingredients
Main Ingredients
- 1 ¼ cup warm water 105 to 110 degrees F
- 2 ¼ tsp active dry yeast
- 2 tbsp granulated sugar
- 1 tbsp olive oil plus extra for greasing the bowl
- 3 ½ cup bread flour or all purpose flour
- 1 ½ tsp kosher salt
- ½ cup basil pesto thick, homemade or store bought
Instructions
Cooking
- Activate the yeast. Stir the water, yeast and sugar together and rest for 5 minutes until foamy. Mix. Add the oil, flour and salt and stir into a shaggy ball.
- Knead. Knead for 8 to 10 minutes by hand, or 5 to 6 minutes in a stand mixer, until smooth and elastic. First rise. Rest the dough in an oiled, covered bowl for about 1 hour until doubled.
- Roll and fill. Roll into a 12 by 16 inch rectangle, 1/4 inch thick, spread with pesto leaving a 1/2 inch border and roll up tightly.
- Braid. Cut the log in half lengthwise, twist the halves with the cut sides up, tuck the ends under and place on a parchment lined sheet pan.
- Second rise. Cover and rise for 30 to 45 minutes until puffy while the oven heats to 350 degrees F.
- Bake. Bake for 30 to 35 minutes until deep golden and cool for 10 minutes before slicing.
Notes
Substitutions: Use all purpose flour for a softer loaf, or add shredded mozzarella over the pesto.
Tips: Spread the pesto thinly, keep the dough slightly tacky and bake until the center reaches about 190 degrees F.
Storage: Wrap and refrigerate for up to 3 days, or freeze sliced bread tightly wrapped.