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Braided pesto bread
45 m active | 2 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 393
  • Fat about 22g
  • Carbohydrates about 37g
  • Protein about 12g
This is needed
This is needed for 2 piece
Dough
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 0.5 dl olive oil
  • 2 tsp salt
  • 500 g white flour
  • 3 dl milk water (1/2 milk, 1/2 water)
Pesto
  • 2 bunches basil (approx. 40 g)
  • 2 garlic cloves
  • 2 tbsp unsalted, shelled pistachios
  • 0.5 tsp salt
  • 6 tbsp grated Parmesan
  • 1 dl olive oil
To shape
  • 150 g mozzarella, coarsely grated
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the milky water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Pesto
Puree the basil, garlic and pistachios in a food processor. Add the salt and cheese, mix together. Stir in the oil.
To shape
Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle (approx. 30 x 40 cm). Spread half of the pesto over the top, leaving a border of approx. 1 cm all the way around. Scatter half of the mozzarella on top. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise, braid the strands with the cut sides facing up. Repeat the process with the other half of the dough. Place both breads on a baking tray lined with baking paper.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and leave to cool.
How-tos