Basil Pesto Bread
Soft Basil Pesto Bread for perfect for dinner time , goes well with soups, pastas. Flavor up your sandwiches and toasts or make open pizza sandwiches.
Ingredients
- 1 Cup Wheat Flour
- 1 Cup All-Purpose Flour
- 1-2 Tsp Instant Yeast
- 1 Tsp Sugar
- 1 Tsp Salt
- 1 Tbsp Olive Oil or use any flavorless oil
- 3-4 Tbsp Basil Pesto homemade/store-bought
- 120 ml Water
Instructions
- Mix together the flours, salt,sugar in a mixing bowl.
- Add instant yeast and add water. Water should be slightly warm enough to touch.
- Make a well in the center and add water, start mixing the flour. When the flour is just combined, leave it for 5 mins and then start kneading.
- Transfer the dough to the counter, dusted with flour, knead to as smooth and soft dough. Try to use very little flour, as the dough can become more dry.
- Keep the dough for first proofing in a lightly oiled bowl, covered with a damp towel.
- Once the dough is proofed, check the proofed dough with dimple test. Poke a finger in the dough and make a dimple, if the dough bounces back a little the dough is proofed.
- Take the proofed dough on the counter, spread a little add oil and pesto and knead into the flour till the pesto and oil incorporates into the dough.
- You can also roll the bread using a rolling pin in a rectangular shape, spread pesto on the dough and make a tight jelly roll, for the pin-wheel bread.
- Keep the dough for second proofing, this will take another 30 minutes.
- Pre-heat the oven to 325F or 170C, once the bread starts rising.
- When the bread is proofed, brush with milk and oil mix (milk wash), and bake for 45-50 minutes in pre-heated oven.
- After 45 minutes, check the bread, it should be brown, crusty. Check carefully using a kitchen towel, it should sound hollow when knocked at the bottom.
Notes
I made a big loaf from the dough, you can divide the dough in two equal parts and make two medium sized loafs.
You can also keep the dough for final proofing in a loaf pan and bake the bread to get a sandwich bread.
After, 25 minutes, either spray water on the loaf or brush it with some more milk wash to get a nice crust and brown color. Brush again once the bread is baked.
Keep the bread to cool on a wire rack and cut it when it has completely cooled down or slightly warm.
Add more cheese if you want a cheesy filling in the bread. I like to make moderately flavored bread with moderate amount of cheese in it.
Store the bread in a zip lock or air-tight container and finish the bread within 3-4 days. The bread can be frozen for a month, but trust me you will never get to freeze the bread as it gets finished off too quickly!!
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!