Braided Pesto Bread Ring
This braided pesto bread ring is perfect for parties and summer barbecues. Once you start eating it, you just can't stop!
Makes: 1 loaf
Ingredients
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Instructions
- Add the yeast to the water, stir and leave for 10 minutes.
- In a large bowl add the salt to the flour and mix well. Make a well in the centre, add the yeast/water and the oil. Mix to a soft dough.
- Knead for 10 minutes until the dough is smooth and elastic.
- Place the dough in a lightly-oiled bowl, cover and leave in a warm place to allow the dough to double in size.
- Turn the dough out, knock back and gather into a ball.
- Flour the surface and roll the dough out into a rectangle 60 cm x 23 cm (24" x 9").
- Spred the pesto onto the dough leaving a gap of about 1 cm (½" ) all the way around.
- Roll the dough up along its long side. Trim the ends and cut the dough in half along its length.
- Turn the halves so thst the centres are facing upwards. Twist the two halves together in a loose braid.
- Form the braid into a circle and press the ends together. Carefully slide onto a lightly-greased baking tray.
- Sprinkle with the parmesan and place in a large plastic bag. Leave in a warm place for about 30 minutes.
- Bake at 200°C/400°F fan oven, 220°C/430°F normal oven for about 20 minutes.
- Place on a wire rack to cool.
Notes
You can either buy your pesto as I did in this video or you can make your own. If the pesto is a little to thick to spread simply add a little olive oil to it.
Beacuse of the olive oil you don't need to eat this with butter - you can enjoy it on it's own. Naked!
Beacuse of the olive oil you don't need to eat this with butter - you can enjoy it on it's own. Naked!