Twisted pesto bread

Ingredients for 1 servings:

• 300 g flour
• 5 g dry yeast, a little more than half a packet, alternatively 10 – 15 g fresh yeast
• 2 tsp sugar
• 1 tsp sea salt, level
• 2 tsp olive oil
• 200 ml water, warm
• 6 tbsp pesto

Instructions

Working time approx. 15 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Party recipe

In a bowl, mix the flour and dry yeast. Then add the sugar and salt, then pour in the oil and water. Using the dough hook of a mixer, knead the dough into an elastic dough for about 4-5 minutes. Cover the bowl and let the dough rise in a warm place for about 40 minutes, until it has roughly doubled in size. Then, briefly knead the dough again on a floured surface and roll it out into a rectangle the size of a baking sheet. Spread the pesto evenly over the dough, leaving a strip free at the edges. Starting at the narrow side, tightly roll the dough and tuck in the ends of the finished roll. Place the roll on a baking sheet lined with baking paper and cut it open completely with a sharp knife, leaving a small piece at both ends. Twist the resulting dough strands outwards or inwards. Cover the dough again and let it rise for another 15 minutes. Bake the bread at 200 degrees, fan oven not recommended, for about 20 minutes.