Braided Pesto Bread

The Inspiration…

I recently made my Antipasto Pasta Salad with Creamy Pesto Dressing and had some leftover pesto. I thought about making a caprese salad but didn’t have any fresh mozzarella. I decided to try something new. I once made a braided bread with a chocolate hazelnut filling and thought I’d take a chance and put a twist (or a braid...ha!) on it using the pesto I had. I’m so glad I did, because this Braided Pesto Bread is absolutely delicious. This bread is light and fluffy, swirled with the stunning Emerald-green pesto and popping with flavor! I’ll be making this next time I cook up a batch of my Quick Tomato Sauce. It would also be delicious dipped in some seasoned olive oil as an appetizer. Let me show you how I made it.

First, we have to make the dough. This is yeast bread recipe, which means it takes a little extra time, but it will be totally worth it! Plus, the smell of rising and fresh baked bread will have your home smelling amazing! Activate your yeast by letting it sit in warm water for 10 minutes. Then in a stand mixer, add the yeast water, the remaining water, flour, salt, and sugar. Mix this using your dough hook for about 7 minutes on medium speed.

Then place the dough in an oiled bowl, cover, and let rise for an hour. I like to let mine rise in the microwave with the surface light turned on. This provides just enough heat to allow the dough to rise properly.

Once your dough has risen, and about doubled in size, roll the dough out into a rectangle on a lightly floured surface. Spread your filling on top and then roll it into a log, lengthwise.

Here comes the fun part! Transfer your dough to a cornmeal dusted baking sheet. Then slice the log down the middle, lengthwise, leaving one end attached. This will expose that beautiful green pesto alternating layers with the dough. Now rope the two sides together, ensuring the sliced edge is facing upwards so you can see the filling. Brush the top with egg wash.

Bake at 350 degrees for 20 minutes, then raise the temperature to 425 and bake another 5 minutes. Watch the bread at this point. You may need up to an additional 5 minutes so that the bread turns a nice golden brown.

Remove from the oven, let cool (this is the hardest part!) and then dig in!! Try this recipe using Nutella in place of the pesto for a sweet treat!!!

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Braided Pesto Bread

Yield: 6

Author: Julia Goodrich

Prep time: 17 MinCook time: 25 MinInactive time: 60 MinTotal time: 1 H & 42 M

This bread is light and fluffy, swirled with the stunning Emerald-green pesto and popping with flavor! Make it next time your family has spaghetti night for a fun twist or replace the pesto with Nutella for a sweet treat!

Ingredients

• 1/2 tsp active dry yeast
• 1 cup warm water
• 2 1/2 cups All-purpose flour*
• 1 tsp salt
• 1 TBSP sugar
• 1/2 cup pesto**
• 2 TBSP cornmeal
• 1 egg, beaten
• 1 TBSP water
• 1 tsp olive or canola oil (for the bowl)

Instructions

1. Preheat your oven to 350 degrees.
2. Activate your yeast by letting it dissolve in 1/4 cup warm water for 10 minutes. The water should be warm to the touch, not hot.
3. Then in a stand mixer, add the yeast water, the remaining water, flour, salt, and sugar. Mix this using your dough hook for about 7 minutes on medium speed.
4. Rub a large mixing bowl with the oil, place the dough inside, cover, and let rise for an hour. I like to let mine rise in the microwave with the surface light turned on. This provides just enough heat to allow the dough to rise properly.
5. Once your dough has risen, and about doubled in size, roll the dough out into a rectangle on a lightly floured surface. The rectangle should be about 12 inches wide and 15 inches long. This doesn't have to be perfect.
6. Spread your filling on top and then roll it into a log, lengthwise. Transfer to a baking sheet dusted with cornmeal.
7. Slice the log down the middle, lengthwise, leaving one end attached. This will expose that beautiful green pesto alternating layers with the dough. Now rope the two sides together, ensuring the sliced edge is facing upwards so you can see the edged.
8. Mix together the egg and water and then brush the top of your bread with the egg wash.
9. Bake at 350 degrees for 20 minutes, then raise the temperature to 425 and bake another 5 minutes. Watch the bread at this point. You may need up to an additional 5 minutes so that the bread turns a nice golden brown.
10. Remove from the oven and let cool before slicing.

Notes

*You can use either all-purpose flour or bread flour. I've used both. The all-purpose flour makes the bread a little bit denser.

**You can substitute another filling of your choice for the pesto. Nutella is a great option.

Nutrition Facts

Calories

232.07

Fat

9.64

Sat. Fat

1.69

Carbs

30.06

Fiber

1.54

Net carbs

28.51

Sugar

2.83

Protein

5.56

Sodium

594.21

Cholesterol

28.93

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Bread, Pesto, Braid, Yeast,

Sides,