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Braided Pest Loaf

This savory bread has a burst of flavorful pesto swirled throughout.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Proofing Time 2 hours
Total Time 3 hours
Course: Side Dish
Ingredients Method

Ingredients
  

Loaf
  • 1 ¼ Cup Water lukewarm
  • 2 ¼ Tsp Active Dry Yeast
  • 1 Tsp Granulated Sugar
  • 2 ¾ Cup Bread Flour
  • 1 Tsp Fine Sea Salt
  • 2 Tbsp Parmesan Cheese
Pesto
  • 4 Cup Fresh Basil
  • 2 Cloves Garlic
  • ½ Cup Parmesan Cheese
  • ½ Cup Olive Oil add as needed

Method
 

Loaf
  1. In a stand mixer fitted with a dough hook– add flour, salt, sugar, and yeast. Mix until combine.
  2. Heat water to around 100°F. Add water to the flour mixture while mixer is on low speed.
  3. Increase mixer speed to knead the dough. The dough should come together smoothly and be springy to the touch.
  4. Shape dough into a ball and place in a lightly grease bowl. Cover and allow to rise for about one hour or until doubled in size.
Pesto
  1. Blend basil and garlic together in either a food processor or a blender.
  2. Add cheese and blend until combined.
  3. Slowly drizzle in olive oil until pesto reaches a spreadable consistency
Combining the Pesto and Loaf
  1. Roll out dough into a rectangle. Spread pesto sauce around keeping a ½ inch border of dough around the edges.
  2. Roll the dough on it’s shorter side until a log is formed. Cut the log into three parts connected at one end. Braid the dough with the herbs facing outward.
  3. Roll braid into a ball and place onto a baking sheet. Sprinkle with parmesan. Lightly cover and allow to proof (about 45 minutes to an hour).
  4. Preheat oven to 350°F
  5. Bake for 40 minutes or until internal temperature reached 190°F
  6. Cool on wire rack.
  7. Enjoy!!