Pesto bread

Ingredients for 1 servings:

• 500 g wheat flour
• 1 packet of dry yeast
• 300 ml water, lukewarm
• 2 tbsp sun-dried tomato oil
• 1 pinch of salt
• 1 pinch(s) of sugar
• ½ jar red pesto
• ½ jar green pesto
• 1 pack of basil (frozen) or freshly chopped
• 1 jar tomatoes, dried, preserved in oil
• Fat for the mold
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Perfect for a barbecue or in the evening with a bottle of wine

Carefully mix the flour with the yeast in a mixing bowl. Add the remaining ingredients and knead everything with a hand mixer (dough hook) briefly on the lowest speed, then on the highest speed for about 5 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place until it has visibly increased in size. Now grease a springform pan and preheat the oven (conventional heat: about 180°C, fan: about 160°C). Briefly knead the dough again on a floured surface. Roll out on the floured surface into a rectangle (about 45 x 35 cm). Spread one half of the dough with red pesto and the other half with green pesto. Spread the basil and finely chopped sun-dried tomatoes on top and press down lightly. Cut the dough vertically into strips about 3.5 cm wide. Then cut these strips crosswise into thirds. Take a strip of dough in each hand, overlap it in a wave-like pattern, and place it upright in the springform pan (you can also form small rosettes). Repeat this process with each individual piece of dough, alternating the red and green strips. Place the strips next to each other so that the springform pan is filled. Let it rise again in a warm place. Place the pan on a wire rack (with a drip tray underneath to prevent oil from seeping out) on the middle shelf of the oven. Bake for about 45 minutes. Remove the bread from the pan and serve warm (but it’s still delicious cold).