Wednesday, 11 June 2014

Braided Pesto Bread

Delicious bread baked with pesto swirls inside and topped with mozzarella cheese for a golden crust.

Braided Pesto Bread Recipe from Nomsies Kitchen
  
Hello!

I made this braided pesto bread yesterday and I can’t wait to share the recipe with you.

Braided Pesto Bread Recipe from Nomsies Kitchen

This is not a complicated recipe. For the dough I used the same recipe as I did for my Nutty Cinnamon Buns, I just halved the quantity as I am baking this in a loaf pan.


Braided Pesto Bread Recipe from Nomsies Kitchen

To get the shape, you just have to roll out the dough after it has risen into a large rectangle. Spread pesto over it and roll it up into a long cylinder. Then, you cut it almost in half lengthways, leaving it just joined at one end (like a pair of legs). Twist the 2 dough lengths together and place the dough into a loaf pan.

Braided Pesto Bread Recipe from Nomsies Kitchen

The bread tastes so good. Crusty on the outside and soft and pillowy inside. The pesto swirls makes this taste and smell even better. It is also delicious toasted with butter or more pesto. You can pair it with a soup or salad for a nice fresh summer meal.

Braided Pesto Bread Recipe from Nomsies Kitchen

Braided Pesto Bread
Prep Time: 2½ Hours / Baking time: 20-25 minutes / Yields 1 loaf

Ingredients
150ml Semi skimmed Milk
20gm Unsalted Butter
250gm Strong White Flour, plus extra for dusting
5gm Fine Salt
5gm Instant Yeast
1 Medium Egg (lightly beaten)
3 Tbsp Green Pesto Sauce
3 Tbsp Grated Mozzarella Cheese (to sprinkle on top of the bread)

Method

1. Place the butter and milk into a pot and slowly simmer until the butter has melted. Switch off the heat and slowly whisk in the egg. Set aside.

2. In a large mixing bowl, place the flour, salt and yeast. Don't forget to place the yeast and salt at opposite sides of the bowl as the salt will kill the yeast. Slowly add in the milk, butter and egg mixture. Keep mixing with your hands until you have formed a rough dough.

3. Lightly flour a work surface and begin to knead your dough, keep kneading until your dough becomes softer and more elastic. Once your dough becomes smooth and elastic, place it into a lightly oiled bowl, cover with cling film or a tea towel and leave it to rise for at least an hour or until doubled in size.

4. Once the dough has risen, turn it out onto a lightly floured work surface. Do not knock it back. Use a rolling pin and roll out the dough into a rectangle, approximately 12 x 24cm. With the long edge facing you, spread the pesto sauce evenly over the dough.

5. Now, you have to roll up the dough tightly to get a cylinder. Then, cut it almost in half lengthways, leaving it just joined at one end (like a pair of legs). Twist the 2 dough lengths together and place into a loaf pan. Leave to prove for another 30 minutes.

6. Heat your oven to 200°C. Just before baking, sprinkle the grated mozzarella cheese on top of the loaf. Bake for 20 -25 minutes until risen and golden brown. Leave to cool on wire rack.

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