Green and Red Pesto Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 800 grams flour
- 2 packs yeast
- 500 ml water, lukewarm or milk
- 2 teaspoons honey
- 4 teaspoons, leveled salt
- 100 ml olive oil
- 2 tablespoon herbs, Italian
- 1 clove garlic
- 3 tablespoon pesto, red
- 3 tablespoon pesto, green
Print Recipe
Pin Recipe Instructions
- Mix the yeast with the honey (this makes fresh yeast liquid). Add flour and salt. Add water (milk) and knead into a smooth dough. The amount of water can vary depending on the type of flour, so it is better to use a little less water first so that the dough does not become too sticky. Cover and let the dough rise in a warm place until its volume has doubled. (I always put it in the slightly warmed oven).
- Mix the olive oil and herbs with the garlic.
- Preheat the oven to 250 ° C top / bottom heat or 230 ° C circulating air.
- Divide the dough into 2 portions. Divide the dough half again into 1/3 and 2/3.
- The green pesto is now kneaded into the smaller dough portion (1/3).
- Roll out the dough thinly into a square without pesto. Roll out the pesto dough thinly into a square.
- Place the pesto dough on top of the other and roll it up into a roll.
- Place the seam down on a baking sheet lined with baking paper and cut the top at a slight angle. Brush with the oil and herbs mixture.
- Do the same with the second half of the dough and work in the red pesto.
- Let both bread rolls rise again. Bake the bread for about 20-25 minutes.
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