Shared April 17, 2012
Pesto Braid Bread
I kind of love bread. This is no secret. I also love pesto. How can you go wrong with basil, garlic, Parmesan, and pine nuts. I love all of these things. The original recipe for this bread has a sweet filling which…
I kind of love bread. This is no secret. I also love pesto. How can you go wrong with basil, garlic, Parmesan, and pine nuts. I love all of these things. The original recipe for this bread has a sweet filling which typically I’m all about, but today I was in a slightly more savory mood. I decided to use a pesto filling (because I love pesto) and I’m very glad I did. Its a very pretty bread with hidden goodness inside.
Pesto Braid Bread
Ingredients
Dough:
2 cups bread flour
3 cups all-purpose flour
1 envelope active dry yeast
3 tablespoons sugar
1-1/2 teaspoons salt
1/4 cup unsalted butter, cut up
1 cup water
3 large eggs, slightly beaten
Filling:
2/3 cup packed, coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts or sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled
1. Dough: In large bowl, mix 1 cup bread flour, 1 cup all-purpose flour, yeast, sugar and salt.
120 degrees F to 130 degrees F on instant-read thermometer. Add to
flour; beat with spoon until combined. Stir in eggs. Stir in remaining
bread flour, then all-purpose flour, 1 cup at a time.
to 10 minutes, adding flour if needed. Place in greased bowl; turn to
coat. Cover with towel. Let rise in warm place until doubled, 1 hour.
cheese, olive oil, and nuts in the bowl of a food processor or blender.
Blend to a smooth paste. Add parsley if desired.
remaining half into thirds. Roll out a third into 15 x 5-inch rectangle.
Spread with 3 tablespoons filling. Roll up from long side. Repeat with
remaining 2 pieces.
Braid 3 ropes. Tuck ends under. Place on baking sheet. Cover loosely
with plastic.
until loaves sound hollow when tapped. Transfer to rack; cool.
