Pesto bread

Ingredients for 1 servings:

• 160 ml milk
• 20 g yeast
• 300 g flour
• ½ tsp sugar
• 1 tsp salt
• 30 ml oil
• 50 g pine nuts
• 1 bunch of basil
• 1 clove(s) garlic
• 50 g Parmesan
• 80 ml olive oil
• 1 pinch of salt
• 1 pinch(s) of pepper
• 100 g Gouda, grated

Instructions

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

Gently heat the milk in a saucepan until lukewarm. Then add the yeast and mix well. Combine the flour, sugar, and salt in a bowl, then add the yeast-milk and 30 ml of oil. Knead into a dough using a hand mixer fitted with a dough hook. Cover the dough with cling film and let it rise in a warm place for about 45 minutes. Toast the pine nuts, let it cool briefly, then add them to a food processor along with the basil, garlic clove, Parmesan cheese, and olive oil and puree (or place them in a tall bowl and use an immersion blender). Season with salt and pepper. Once the dough is ready, knead it briefly by hand and then roll it out into a nice, large rectangle. About 5 mm thick. Spread the pesto evenly over the dough. Then roll up the dough, starting from the wide side. Now use a sharp knife to cut the roll in half lengthwise. Now alternately layer both halves like a plait (just like braiding, but with one less strand). Press the ends together firmly and then place them on a baking sheet lined with parchment paper. Sprinkle the plait evenly with Gouda cheese and bake in the oven at 180°C (top/bottom heat) for about 30 minutes.