As you might have seen in my most recent blog post, I made fresh vegan basil pesto over the weekend in order to use up all of my basil plants from my garden. On the day of, I froze most of it in order to preserve it for the longest time possible, but I also could not resist making a recipe with some fresh pesto!
I make these types of bread all the time so it really was a no-brainer, it came straight to mind. Think sweet hazelnut/chocolate twisted bread, but a savoury version! You’ll need to put together your dough by hand, in a stand mixer or in a bread machine. Once the dough is formed, let it rise for at least 30 minutes while covered by a cloth in a warm area, I usually leave it on my gas oven.
Once the dough has proofed, flour a large surface and roll out the dough into a large rectangle shape, while keeping the dough about 1/2 inch thick. Spread about 1/4 to 1/2 cup of pesto evenly on the dough and roll into a long cylinder, then cut it half lengthwise.
To twist the bread, pinch one end of the two pieces together and tucking the end underneath. Start twisting the dough by bringing the left piece over the right one, and repeating until you reach the end, you will then need to pinch the two ends together once again and tuck the excess underneath.
Let the bread rise for another 30 minutes before baking in the oven set at 350 for about 30 minutes. This bread is great on it’s own or dipped in an olive oil and balsamic vinegar bread dip.
Twisted Pesto Bread
- 4 cups all purpose flour
- 1 ½ cup of warm water
- 1 tbs active dry yeast
- 1 tsp sea salt
- 1 to 2 tsp white sugar
- 1/2 cup pesto of choice
In a small bowl, combine the warm water and yeast and let rest for 10 minutes on the counter top in order for the yeast to activate.
In the meantime, mix all of the remaining ingredients in a large mixing bowl and mix well.
Once the 10 minutes has elapsed, make a small well in the middle of the flour mixture and add in all of the water and yeast mixture.
Stir well with a wooden spoon until the dough is formed and let rise for 30 minutes to 1 hour while covered with a cloth.
Once proofed, roll the dough into a large rectangle that is about 1/2 inch thick.
Spread pesto over the dough evenly and roll into a cylinder.
Cut in half lengthwise and tie one end of both pieces together by pinching them together.
Twist the bread by bringing the left piece over the right one and repeating until you reach the end.
Tie the two ends together by pinching them together and then tucking the tip/excess underneath if necessary.