Pesto Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 grams flour
- 300 ml water
- 1 bag / s dry yeast or /2 cube fresh yeast
- 0.5 teaspoon ½ sugar
- 2 teaspoons salt
- 50 ml oil
- 1 glass pesto, green or red
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from all the ingredients except the pesto. In a covered bowl, let the dough rise in a warm place for about 30 minutes.
- Then divide the dough into three equal parts. Roll out the three dough pieces separately. I use the flat bottom of a round springform pan so that all three parts are the same size and the bread gets a nice shape afterwards.
- Place the first circle of dough on a baking sheet lined with baking paper and brush with a few teaspoons of pesto. The more pesto is used, the stronger it tastes afterwards. Take a decent portion, as the bread soaks up some of the pesto while baking. Place the second circle of dough on top and brush again with pesto. Finish with the third circle of dough.
- Now it`s best to mark 16 pieces with a cake divider so that a circle remains in the middle. Then cut the pieces correctly, running away from the circle.
- Now screw in two adjacent pieces in opposite directions twice. Proceed in the same way with all other pairs. Finally, the ends can be plucked a little nicely, pressed on and / or prepared so that everything looks evenly and resembles a flower.
- After another rest period of 10 to 15 minutes, the dough is now in the oven at 190 ° C to 200 ° C with top and bottom heat for about 20 minutes. The finished bread does not have to be cut, but you can simply pluck individual pieces off.
- Tip: The spread can be varied as desired. Different types of pesto are possible, as well as herb or garlic butter. Sweet variations with Nutella or poppy seed or nut filling are also conceivable.
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