Braided pesto bread

Total: 2 hr 55 Min. | Active: 45 Min.
vegetarian
Nutritional value / 100 g: 393 kcal
, Fat: 22 g
, Carbohydrate: 37 g
, Protein: 12 g

A braided temptation in green, this will be devoured in no time. Follow our step-by-step instructions to make this culinary centrepiece fit for any party. Pesto bread is deceptively easy to make.

Ingredients

2 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g white flour
2 tsp salt
½ cube yeast (approx. 20 g), crumbled
3 dl milk water (1/2 milk, 1/2 water)
½ dl olive oil

Pesto

2 bunches basil (approx. 40 g)
2 garlic cloves
2 tbsp unsalted, shelled pistachios
½ tsp salt
6 tbsp grated Parmesan
1 dl olive oil

To shape

150 g mozzarella, coarsely grated
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

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.

Good to know
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.

Our recommendations

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.