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Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Pesto
To shape
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.
| Tip: | Once cooled, the braided pesto bread can be frozen. Keep for approx. 1 month. Warm up the frozen braided pesto bread for approx. 10 mins. in an oven preheated to 180°C. |
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