Braided Pesto Bread

• Vegetarian

• Produce

  • 2 cup Basil, packed fresh
  • 2 cloves Garlic

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 1 1/2 cup All-purpose flour
  • 1 tsp Granulated sugar
  • 1 tsp Sea salt, fine
  • 1 cup Whole wheat flour, white

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 11 tbsp Parmesan

• Liquids

  • 1 1/4 cup Water

Found on bakedbyrachel.com

Description

Ingredients

• 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
• 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 silicone counter mat into a 10 x 20-inch rectangle. 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. Cool on a wire rack. Store in an airtight container.