adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Braided Bread with Pesto
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
150 minutes
Delicious pesto-filled bread dough braided into a stunning wreath.
Ingredients:
  • 2 teaspoons yeast
  • 1 cup warm water
  • 2.5 cups all-purpose flour, or more as needed
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 cup packed fresh basil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic
  • 3 tablespoons olive oil
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon chopped walnuts
  • 0.125 teaspoon kosher salt
Instructions:
  • To begin making the dough, gently scatter the yeast onto the warm water in a large bowl and allow it to rest until it becomes frothy, which usually takes around 10 minutes.
  • For the pesto, blend basil, lemon juice, and garlic in a food processor until smooth. Gradually pour in olive oil while processing until pesto thickens. Then add Parmesan cheese, walnuts, and kosher salt; process for 20 seconds. Chill in the fridge for an hour for flavors to meld.
  • Prepare the dough by whisking together flour and kosher salt. Slowly incorporate the flour mixture into the yeast mixture along with olive oil; mix until just combined. If the dough sticks to the sides of the bowl, add more flour as needed.
  • Transfer dough to a floured surface and knead for 5 minutes until smooth and elastic. Shape dough into a ball, place in an oiled bowl, ensuring all sides are coated. Cover with foil and allow to rise until doubled, about 1 hour.
  • Place the dough on a floured surface and stretch it into a 12x18-inch rectangle. Spread pesto evenly over the dough, leaving a small border. Roll the dough around the pesto starting from the long edge, then seal by pinching the seam.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Transfer the rolled dough to the baking sheet. Cut the dough roll in half lengthwise using a pastry cutter or sharp knife. Turn the dough so the cut sides are facing up and gently crisscross them. Shape the dough into a round or oval wreath, pinching the edges to seal. Allow the dough to rest for 30 minutes.
  • Bake until golden brown, about 20-25 minutes in the preheated oven.
  • Take out of the oven and allow to cool briefly before serving.

Similar Recipes