Braided Pesto Bread


  • 1 cup warm water
  • 2 tsp yeast
  • 2 1/2 cups flour, plus more for dusting work surface
  • 1 Tbsp olive oil
  • 1 tsp salt
  • About 1/2 cup pesto
  • 2 Tbsp grated parmesan

Combine yeast, flour, and salt in a large bowl.Add water and olive oil and combine. Turn out onto a counter and knead until smooth and elastic.

Form the dough into a smooth ball, transfer to a lightly greased bowl, and let rise until doubled (about 1 hour).

Lightly flour your work surface and gently stretch and elongate your dough round. Roll it into a rectangle  about 18×12 inches. Spoon the pesto over the top, spreading evenly, leaving a clean 1/2-inch border around the edges. Roll the long side of the dough to you and pinch the seam closed. Transfer to your parchment-lined or cornmeal-dusted baking sheet.

Cut the dough in half down the length of the dough and pinch the top ends together. Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top. When you get to the bottom, pinch the ends together and wrap into a wreath. Transfer to your baking sheet and let rest for 30 minutes.

Preheat oven to 425. Top with shredded parmesan and bake for about 25 minutes, until golden brown on bottom. Let cool slightly and slice to serve

From Confections of a Foodie Bride


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