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Basil pesto bread

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Ingredients for 4 servings:

  • 1 jar basil pesto (190 g)
  • 500 g wheat flour type 405
  • 75 ml frying oil, e.g. rapeseed oil
  • 1 sachet of dry yeast (7 g)
  • 1 tbsp raw cane sugar
  • 1 tsp salt
  • 250 ml water, lukewarm
  • n. B. Sour cream butter for greasing the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Knead all ingredients, except the pesto, into an elastic dough. This is best done using a food processor. Let the dough rise for 30 minutes. Preheat the oven to 180°C (top/bottom heat). Butter a baking pan (30 x 11 x 7 cm). Roll out the dough so that it is less than 30 cm wide. Spread the pesto over the dough. Roll up the dough, starting from the short side. Place the roll in the pan with the seam facing up. Bake the bread on the lowest rack for 45 minutes, then remove from the pan and return to the oven for another 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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