Breadflower

Ingredients for 1 servings:

• 450 g flour
• 300 ml milk, lukewarm
• 1 packet of dry yeast
• 1 tbsp olive oil
• 1 tsp salt
• 1 small jar of red pesto
• 1 small jar pesto, green
• 1 egg(s) or milk, for brushing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

with pesto… ideal for grilling

Mix all dough ingredients until you have a smooth, non-sticky yeast dough. Let it rise until it has doubled in size. After rising, knead it vigorously again on the work surface and divide it into three pieces. Roll out one piece of dough into a sheet and, using the base of a springform pan, cut out a round disc. Place it on a baking sheet lined with parchment paper and spread with green pesto, leaving a small edge free. Roll out the next piece of dough into a sheet, cut it out, and place it on the sheet of dough covered with green pesto. Spread the red pesto on this base. Finally, roll the third ball into another sheet and place it on top as a “lid.” Use a knife to cut into slices, leaving no middle cuts. First, quarter the dough, then divide into eighths, and then divide again to create 16 segments. Now take two pieces at a time and twist each one outwards twice. Continue this process with the entire dough wheel. Even during preparation, you can clearly see the beautiful pattern that forms. Let it rise a little more, brush with beaten egg or milk, and bake in a preheated oven at 180°C for about 30 minutes.