Braided pesto breads

Ingredients

• 250 g flour
• 0.5 tsp salt
• 5 g fresh yeast
• 1 tbsp parmesan
• 7 g olive oil
• 160 ml water
• 4 tbsp green pesto
• olive oil

Materials

• Rolling pin
• Mixer

Preparation

• Put the flour and salt in the mixer. Form a well and place the crumbled fresh yeast inside (be careful, it should not touch the salt). Add the parmesan, olive oil, and water, and knead for about 5 minutes.
• Form a ball and let the dough rest for one hour at room temperature.
  
• Divide the dough into two pieces. Roll out the dough on a floured surface and spread pesto over the entire surface.
• Roll the spread dough into a log and then stretch it to elongate. Cut it in half lengthwise.
  
• Twist the two strands formed along their entire length.
• Roll the twisted dough into a spiral and transfer it to a baking sheet lined with parchment paper.
  
• Let the two breads rest at room temperature for 30 minutes. Brush olive oil on top of the breads and bake for 30 minutes at 350°F (180°C).
• It's ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe

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