Description
Soft, golden braided bread filled with aromatic basil pesto, perfect for an elegant appetizer or side.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm milk
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 1 egg
- 1/2 cup basil pesto (store-bought or homemade)
Instructions
- In a bowl, dissolve yeast and sugar in warm milk. Let sit for 5-10 minutes until foamy.
- Add flour, salt, olive oil, and egg. Mix until a dough forms. Knead for about 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll out dough into a large rectangle and spread pesto evenly over the surface.
- Roll up tightly from the long edge, then slice the roll in half lengthwise.
- Twist the two halves together, keeping the cut side facing up, and shape into a braid.
- Place on a baking sheet, cover, and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C). Bake for 25-30 minutes or until golden brown.
- Let cool before slicing and serving.
Notes
- For extra flavor, sprinkle grated Parmesan cheese over the pesto before rolling.
- Store leftovers in an airtight container for up to 2 days.
