Braided Pesto Bread
I found this amazing recipe from Baked By Rachel cruising Pinterest the other day, and I just had to try it. This was the perfect addition to pasta night at our house on Monday. While, a bit time consuming, as any bread is, because the bread has to rise and proof, this was delicious! Thanks Rachel! Recipe credit to Baked by Rachel, pictures are my own!
Ingredients:
Loaf:
- 1 1/4C water
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 1 1/2C all purpose flour
- 1C white whole wheat flour
- 1 tsp fine sea salt
- 3 Tbsp Parmesan cheese
Pesto:
- 2C packed fresh basil
- 2 cloves garlic
- 1/2C Parmesan
- 3-4 Tbsp olive oil
Directions:
- Heat water to 115°F. Dissolve yeast and sugar in warm water. Allow yeast to proof.
- To the bowl of a stand mixer, fitted with dough attachment, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed to medium high, mixing until dough comes together in a clean ball. Shape dough into a smooth ball, transfer to a lightly greased large bowl. Cover and allow to rise for one hour or doubled in size.
- Meanwhile, prepare pesto sauce in a food processor. Blend together basil and garlic. Add cheese, blending quickly. With lid on and food processor running on low, slowly drizzle in olive oil.
- Roll out dough on a silicon mat, or pastry cloth (as pictured to the right). Spread pesto sauce out to 1/2-inch from edges. Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go. Using a sharp knife, carefully slice completely through dough, end to end. Braid dough. Carefully transfer to a lightly greased 10-inch loaf pan. Sprinkle with Parmesan cheese. Lightly cover and allow to rise for an additional 30 minutes.
- Preheat oven to 350°F. Bake for 40 minutes or until internal temperature reaches 190°F. (For my oven I only need it to cook about 30 minutes)
- Cool on a wire rack. Store in an airtight container.
