Braided Bread With Pesto Recipes
BRAIDED BREAD WITH PESTO
This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.
Provided by Jones
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
- Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
- Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
- Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
- Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
- Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 31.1 g, Cholesterol 4.4 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 349.1 mg, Sugar 0.2 g
PESTO BREAD WREATH RECIPE BY TASTY
Pillowy dough swirled with savory pesto and studded with sun-dried tomatoes makes this centerpiece bread not only beautiful to present, but also absolutely delicious. Make one (or two) for this season's holiday party and make sure to snag a slice for yourself before it disappears.
Provided by Tikeyah Whittle
Categories Dinner
Time 4h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
- In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
- Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
- Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
- Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
- Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
- Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
- Bake the wreath until golden brown, about 40 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, Sugar 6 grams
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- Dissolve the yeast: In the bowl of a stand mixer fitted with a paddle attachment, combine the water, yeast, and sugar and mix at low speed just until blended, 20 to 40 seconds. Let stand in the bowl until the mixture is foamy, frothy, and smells distinctly like yeast, about 5 to 6 minutes.
- Scald the milk: Heat the milk in a saucepan set over medium-low heat until tiny bubbles form at the edge of the pan, just before it simmers. An instant-read thermometer will read between 180°F and 185°F. Be careful not to let it boil. (If you don't have a thermometer, test it with your finger; it should be uncomfortably hot.) Set aside and let cool to room temperature.
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- Knead the dough: Scrape the raggedy dough from the paddle into the mixer bowl. Switch to the dough hook attachment. Mix at low speed for about 1 minute. Increase the speed to medium and knead for 5 to 7 minutes. The dough will not be sticky or tacky; nor will it be dry. It will get a bit looser as it becomes smoother. This dough is a great example of the classic smooth and elastic dough. As you knead it, the dough will clear the sides of the bowl.
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