This bread will be perfect as a side dish to meals, e.g., for barbecue evenings as we head into the warmer season.
Recipe for braided pesto bread with wild garlic pesto
During the weekend, I made wild garlic pesto and thought it would be perfect to also make a pesto bread.
This bread will be great as a side dish for meals, for example, during grilling evenings now that we are heading into warmer weather.
Of course, you can decide whether to make it with homemade wild garlic pesto or simply buy a jar from the supermarket.
Hope you will try the recipe.
Servings: bread
Braided Pesto Bread with Wild Garlic Pesto
This bread will be perfect as a side dish to meals, e.g., for barbecue evenings as we head into the warmer season.
Equipment
- Pot
- Stand Mixer
- Rolling Pin
- Knife
- Bread Knife
- Whisk
- Bowl
- Brush
- Oven
Ingredients
- 25 gram Yeast
- 200 gram Milk warm
- 6 gram Salt
- 28 gram Oil
- 300 gram Wheat Flour
- 100 gram Pesto green, for example wild garlic pesto
- 1 pcs. Egg beaten, for brushing
Instructions
- Warm the milk to about 37 degrees Celsius (99 degrees Fahrenheit), mix it with the yeast in a mixing bowl.
- Add salt, oil, and flour, and knead the dough for about 10 minutes (until it is smooth and leaves the bowl).
- Let the dough rise for 1 hour in a warm place.
- Turn the dough out onto a floured surface, and roll into a rectangle (about 30x20cm and 1 cm thick).
- Spread the pesto on the dough and then roll it into a roulade.
- Cut it lengthwise but make sure it still stays together at one end, then braid them over each other and place it in a loaf pan.
- Let the dough rise for 30 minutes in a warm place.
- Whisk an egg and brush the bread, then bake the bread in the oven at 200 degrees Celsius (392 degrees Fahrenheit) fan for about 15-20 minutes until golden.