Braided Bread with Pesto
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Ingredients
Dough
- 300g flour (all-purpose)
- 100g fine semolina
- 7g yeast (1 tablespoon – 1 packet)
- 15g granulated sugar
- 20g Parmesan cheese
- 7g salt (1⅙ teaspoon)
- 40ml olive oil
- 220ml lukewarm water
Topping
- Green pesto
- Parmesan cheese
- Cherry tomatoes
Instructions
- Place the flour and fine semolina in a deep bowl. Add the yeast, sugar, Parmesan cheese, and salt. Make a hole in the center and add the olive oil and water. Knead for 10-15 minutes until you have a cohesive dough.
- Cover the dough and let it rise for 1 hour in a warm place, or until it has doubled in size.
- Roll the dough onto your work surface and divide it into 9 pieces.
- Divide these pieces into 2 (32 grams per portion). Shape them into balls.
- Take two pieces of dough and roll them into long strands. Pinch the ends together and twist one strand around the other. Form a ring and place it on a baking sheet lined with parchment paper.
- Brush the dough with green pesto and sprinkle Parmesan cheese over it. Finish with cherry tomatoes.
- Let the dough rise for 30 minutes, or until it has doubled in size.
- Preheat the oven to 200°C (392°F). Bake for 12-18 minutes, or until the bread is nicely golden brown.
Tips
- Follow the recipe for kneading and rising the dough.
- Use high-quality pesto for the best flavor. Homemade pesto is even better!
- Experiment with various fillings like grated cheese, finely chopped vegetables, or minced meat. Ensure fillings aren’t too wet to prevent the dough from becoming soggy.
- Allow the baked rolls to cool on a rack for a few minutes before slicing.