Savory Braided Pesto Bread
A delightful mix of soft dough and basil pesto, perfect for appetizers or as a stand-alone snack.
Ingredients
Dough Ingredients
- 1.25 cups warm water (approximately 105-110˚) Ensure the water is warm but not hot.
- 2.25 teaspoons active dry yeast Make sure the yeast is fresh and active.
- 2 tablespoons granulated sugar
- 1 tablespoon olive oil Plus extra for greasing the bowl.
- 3.5 cups bread flour (or all-purpose flour) Weighing for accuracy is ideal.
- 1.5 teaspoons kosher salt
Filling Ingredients
- 0.5 cups basil pesto Can be homemade or store-bought.
Instructions
Preparation
- Combine warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes to activate.
- Add olive oil, flour, and salt. Mix until dough starts to form a ball.
- Knead the dough on a floured surface until smooth, or continue mixing in a stand mixer until elastic.
- Grease a bowl with olive oil, place the dough inside, cover, and let rise in a warm spot until doubled in size (about 1 hour).
- Punch down the dough and turn it onto a lightly floured surface.
- Roll the dough into a large rectangle (about 1 inch thick) and spread pesto, leaving a 1/2 inch border.
- Roll the dough up tightly from the long side to create a tight roll.
- Cut the roll in half to create two ropes and twist them together.
- Shape into a U and twist the sides together; tuck ends underneath.
Baking
- Preheat the oven to 350°F and place the loaf on a parchment-lined sheet pan.
- Cover the dough with a towel and let rise again until doubled in size (about 30-45 minutes).
- Bake for 20-25 minutes until golden brown.
- Allow to cool for 10 minutes before slicing and serving.
Notes
Serve warm, sliced, or with olive oil, balsamic vinegar, or cheese. Store in an airtight container for up to 3 days or freeze for up to 3 months.