Braided Pesto Bread

By jlwoodruff

Ingredients

• Loaf:
• 1 1/4 C water
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 1 1/2 C all purpose flour
• 1 C white whole wheat flour
• 1 tsp fine sea salt
• 3 Tbsp Parmesan cheese
• Pesto:
• 2 C packed fresh basil
• 2 cloves garlic
• 1/2 C Parmesan
• 3-4 Tbsp olive oil

Details

Servings 1
Preparation time 15mins
Cooking time 50mins
Adapted from bakedbyrachel.com

Preparation

Step 1

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.