Pesto Twist Bread Recipe
Category: Bread
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Semolina flour (re-milled) | 250g |
| Water | 230g |
| Extra virgin olive oil | 20g |
| Salt | 10g |
| Potatoes | 110g |
| Fresh brewer’s yeast | 4g |
| Fresh basil | 50g |
| Extra virgin olive oil (for pesto) | 40g |
| Pine nuts | 30g |
| Parmesan cheese (DOP) | 30g |
| Salt (for pesto) | 1 pinch |
Instructions
To make the pesto twist bread, start by boiling the potatoes. While they cook, combine the all-purpose flour and semolina flour in a large mixing bowl. Crumble the brewer’s yeast into the flour mixture. Stir everything together using a spatula and add the extra virgin olive oil. Continue mixing until the dough starts coming together.
Now, knead the dough by hand until it becomes smooth and compact. Transfer the dough to a work surface, and knead for about 6 minutes. If needed, dust the surface with a bit of flour or drizzle a half teaspoon of oil to help with the kneading process. Once the dough is smooth and elastic, place it into a bowl, cover with plastic wrap, and refrigerate for about 12 hours to let the dough mature.
Once the dough has rested and risen, take it out of the fridge. While the dough is coming to room temperature, prepare the pesto. In a high-sided container, combine the basil leaves, extra virgin olive oil, and pine nuts. Add the parmesan cheese and a pinch of salt, and blend everything together until smooth and well-combined.
Next, transfer the dough to a lightly floured work surface. Divide the dough into equal portions, about six in total. Roll each portion of dough between your hands to form small balls. With the palms of your hands, gently flatten each ball into a disc shape. Then, using a rolling pin, roll each piece into a rectangle approximately 15 cm by 30 cm (the exact size may vary depending on the size of your baking pan, but the dough should be a little longer than the pan so it can shrink slightly during braiding).
Once all the dough portions are rolled out, cover them with a kitchen towel and let them rest for a few minutes. Now, it’s time to assemble the pesto twist. Spread about 30 grams of pesto on the first rectangle, leaving a 2 cm border around the edges. Place another rectangle of dough on top, then spread another 30 grams of pesto on the new rectangle. Rotate the dough slightly to face you and start braiding the layers of dough, working your way to the end and sealing the final edge tightly.
Place the braided dough into a greased 11×28 cm loaf pan. Cover the pan with a kitchen towel and let the dough rise for an additional 30 minutes. Once it has risen, brush the top of the dough with a little extra olive oil for a golden finish.
Preheat the oven to 180°C (350°F), and bake the bread in a static oven for 40 minutes, or until it is golden brown. Remove from the oven and allow it to cool slightly before removing it from the pan. Let it cool completely on a wire rack before slicing and serving.
Enjoy your Pesto Twist Bread, a delightful blend of fresh herbs, olive oil, and parmesan in every bite!
This Pesto Twist Bread combines soft, flavorful dough with a savory pesto filling, perfect for any meal or as a delicious snack on its own. The dough benefits from the long maturation in the fridge, giving it a richer texture and flavor. Make sure to enjoy it fresh, or store it in an airtight container for a few days—though it’s so tasty it may not last that long!
