Pesto Bread with Basil
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 teaspoon salt
- 2 teaspoons dry yeast
- 160 ml water, lukewarm
For the pesto:
- 1 bunch basil, torn leaves, approx. 20 g
- 75 g nuts or seeds, e.. almonds, pine nuts
- 0.25 teaspoon ¼ pepper
- 0.5 teaspoon ½ salt
- 2 tablespoon water
- 60 ml olive oil
Print Recipe
Pin Recipe Instructions
- For the bread, put the flour in a bowl and add the salt on one side and the dry yeast on the other side and mix in gently. Pour in the lukewarm water and knead with the dough hook for approx. 5 minutes to form a smooth dough. Cover the bowl with the dough and let rise for at least 1 hour until the dough has doubled in volume.
- For the pesto, puree all ingredients except the olive oil in a blender or with a hand blender. Let the oil flow in with the engine running and puree everything finely.
- Roll out the dough on the floured work surface into an approx. 45 x 30 cm rectangle. Then spread evenly with the pesto, leaving a small edge free. Then roll it up from the long side. Using a sharp knife, cut the rolling pin in half on both sides up to the middle. Twist the strands of dough together and place the bread on a baking sheet lined with baking paper.
- Preheat the oven to 190 ° C top and bottom heat. Brush the bread with a little water and bake on the middle rack of the preheated oven for about 25 minutes. Take out and let cool slightly.
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