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Pesto Bread

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Servings 0

Ingredientes
  

For the dough:

  • 650 grs warm water
  • 1 tbsp active dry yeast (10gr)
  • 1 tbsp salt
  • 85 grs sugar (or honey)
  • 55 grs oil (any kind)
  • 1 kilo bread flour

For the pesto:

  • 2 cups fresh basil (or a mix of fresh herbs)
  • 1/3 cup grated cheese, like Parmesan (35gr)
  • 2 tbsp roasted almonds or walnuts (30 gr)
  • 1/4 cup olive oil
  • Juice and zest of 1 lemon
  • Salt and pepper
  • Cream cheese (as needed) at room temperature

Instrucciones
 

For the dough:

  • Follow steps 1, 2 and 3 of the White Breakfast Bead.
  • Roll out one of the 500gr balls of dough into a 25x30cm (10”x12”) rectangle.
  • Spread cream cheese over it and top with the Pesto.
  • Roll it up starting from one long side, finish with the seam side up, and cut in half lengthwise, leaving cut edges facing up. 
  • Pinch both ends together and make a braid, always keeping the cut edges facing up. Pinch the other ends together to form a wreath. Tuck the ends under the braid. Transfer to a baking sheet lined with parchment paper. 
    Gently cover with plastic wrap and let it rise for 45 minutes in a warm place, away from draughts. Repeat the whole process with the second ball of dough.
  • Brush with egg wash (1 egg + 1 tbsp water or milk) and bake in a preheated oven at 180°C/350°F for 30-40 minutes, or until golden brown. 

Notas

Tips:
  • This Pesto Bread can be frozen and popped in a preheated oven straight from the freezer, as needed.
  • If you wish to make several small braids, or even individual ones, just use smaller balls of dough and follow the same procedure.