Braided Basil Pesto Bread

• Vegetarian

• Condiments

  • 3 tbsp Basil pesto

• Baking & Spices

  • 300 g Flour
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 20 g Yeast, fresh

• Oils & Vinegars

  • 1 Little olive oil to brush
  • 30 ml Oil

• Dairy

  • 1 Alternatively 1 mozzarella
  • 160 ml Milk

Found on mediterranealicious.com

Description

Ingredients

• 160 ml / 5½fl oz of milk
• 20 g of fresh yeast or 7 g (one sachet) of dry yeast
• ½ tsp of sugar
• 300 g / 10½ oz of flour
• 30 ml / 1fl oz of oil
• 1 tsp of salt
• 3-4 tbsp of basil pesto
• alternatively 1 mozzarella
• a little olive oil to brush

Directions

• Mix the yeast with the lukewarm milk and sugar in a large bowl, until it has completely dissolved. Stir in flour, oil and salt. Knead to a smooth dough. Cover and let it rest for about 1h.
• Roll out the dough with a rolling pin on a worktop into a rectangle (approx. 40×20 cm / 16×8 inches or cut into half and make two small rectangles). From now on I added step by step pictures that might make it easier for you to follow. Start spreading the pesto on top of the rolled out dough, while leaving a little space on the edge. Add the chopped mozzarella on top, if desired. Then start rolling the rectangle lengthwise. Lay it on a baking paper covered baking pan. If it doesn’t fit properly, lay it diagonal. Cut the dough into half, lengthwise. Turn both with the cut side up. Then start braiding them. Then brush the top with a little olive oil (not too much, as the basil pesto already has olive oil) Bake for about 30 min at 180°C / 356°F in the preheated oven.