Pesto bread

Ingredients for 1 servings:

• 600 g flour
• 300 ml water
• 1 bag(s) of dry yeast, or 1/2 cube of fresh yeast
• ½ tsp sugar
• 2 tsp salt
• 50 ml oil
• 1 jar pesto, green or red

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

great look, great for grilling

Make a yeast dough with all ingredients except the pesto. Cover the dough and let it rise in a warm place for about 30 minutes. Then divide the dough into three equal pieces. Roll out each of the three pieces separately into a circle. I use the flat bottom of a round springform pan to ensure all three pieces are the same size and the bread has a nice shape. Place the first circle of dough on a baking sheet lined with parchment paper and spread with a few teaspoons of pesto. The more pesto you use, the stronger the flavor. Feel free to use a generous portion, as the bread absorbs quite a bit of pesto during baking. Place the second circle of dough on top and spread with pesto again. Finish with the third circle of dough. Now, it’s best to use a cake slicer to “mark” 16 pieces so that a circle remains in the center. Then cut the pieces correctly, extending from the circle. Now twist two adjacent pieces twice in opposite directions. Repeat with all the remaining “pairs” of dough. Finally, the ends can be tweaked, pressed, and/or trimmed a little to ensure a smooth, flower-like appearance. After another 10 to 15 minutes of resting, place the dough in the oven at 190°C to 200°C (top/bottom heat) for about 20 minutes. The finished loaf doesn’t need to be cut; you can simply tear off individual pieces. Tip: The spread can be varied as desired. Various types of pesto are possible, as are herb or garlic butter. Sweet versions with Nutella, poppy seed, or nut filling are also possible.