Braided Pesto Bread
Prep time: 1 hour 40 minutes
Total time: 2 hours 20 minutes
Makes 1 loaf (approximately 10 servings)
Ingredients
- 1 1/4 cups water
- 2 1/4 tsp. active dry yeast
- 1 tsp. granulated sugar
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp. sea salt
- 3 1/2 cups Parmigiano Reggiano
- 2 cups fresh basil
- 2 whole cloves garlic
- 4 tsp. extra-virgin olive oil
Instructions
In a small sauce pot, heat water until it is warm (but not simmering), add the yeast and sugar and dissolve until it is frothy and the yeast has proofed.
Combine the two types of flour and salt into the mixer’s bowl and mix on low using the dough hook attachment, gradually adding the yeast. Increase speed to medium and mix until the dough is formed. Shape the dough into a ball, place it in a lightly greased bowl, cover it, and let it rise for one hour.
In a food processor (or blender set to “pulse”), blend the basil and garlic until it is finely chopped, and mix in the cheese. Set the blender to low and drizzle the olive oil in; mix until smooth.
Roll out the dough into a rectangle shape that is roughly 10” x 20.” Spread a layer of pesto onto the dough evenly, but leave a small edge (like a pizza). Roll up the dough and seal the edges with a pinch. Cut the rolled dough in half (lengthwise) and twist the two halves of the dough together to form a braid. Place the dough in a lightly-greased pan and sprinkle the top with a layer of freshly grated cheese. Cover the loaf pan lightly and let the dough rise for 30 minutes.
Bake the loaf for about 40 minutes in a 350˚F pre-heated oven.
Serve warm.
