Braided Pesto Bread

Y'all.

This bread.

So good. So seriously good.

I saw this recipe on one of my favorite cooking blogs, Foodie Bride, and immediately pinned it. It was really easy - don't be intimidated by homemade bread!! In fact, Foodie Bride has some great step-by-step photos. My only regret is that we were so anxious to eat it that I didn't take better photos. These pics are from my cell phone!

 

Braided Pesto Bread
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Ingredients:
1 cup warm water
2 tsp yeast
2 1/2 cups flour, plus more for dusting surface
1 Tbsp olive oil
1 tsp salt
1/2 cup pesto (store-bought or homemade)
2 Tbsp freshly grated Parmesan

• Place warm water in the bowl of your stand mixer fitted with the dough hook and sprinkle yeast over top. 
• Let sit 10 minutes - if the yeast doesn't get frothy or swell, toss it and go buy new yeast.
• Add the flour, oil, and salt and turn the mixer to low.
• Knead the dough for 5 minutes until smooth and elastic - after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.
• Form the dough into a smooth ball and transfer to a lightly greased bowl (I just use the mixer bowl) and let rise until doubled (1 hour on the countertop, quicker in a slightly warmed oven).
• Preheat oven to 425.
• Lightly flour your work surface.
• Gently stretch and elongate your dough round. 
• Roll into a rectangle ~18x12 inches. 
• Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges.
• Roll the long side of the dough to you and pinch the seam closed.
• Transfer to your parchment-lined or cornmeal-dusted baking sheet.
• Cut the dough in half down the length of the dough and pinch the top ends together.
• Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty).
• When you get to the bottom, pinch the ends together and wrap into a wreath.
• Let rest on baking sheet for 30 minutes.
• Top with shredded Parmesan and bake for 20-25 minutes, until golden brown.
• Let cool slightly and slice to serve.
     

Homemade Pesto
1/2 500mg tablet Vitamin C (optional, but recommended - this is what makes it stay a bright green!)
2 cups lightly packed basil leaves
1 garlic clove
Juice of 1/2 a small lemon
2 Tbsp pecans or walnuts
3/4 cup grated Parmesan cheese
Pinch of salt
1/3 cup olive oil, (or more to reach desired consistency)

• Using a small paring knife, carefully scrape the vitamin C tablet over the bowl of your food processor.
• Add basil, garlic, lemon juice and nuts to the bowl of your food processor and run until smooth.
• Stream in the oil with the processor running until you reach desired consistency.
• Add the cheese and a pinch of salt, pulse 2 or 3 times to combine.

If you have any basil still growing, this is a great excuse to use some! This was so great, I can't wait to make it again. I'll also be using her recipe in the future for pesto; I loved it! 

Food for thought - this is a great bread recipe and you could easily swap in another topping. I imagine cinnamon sugar would be great! Or, even something with a pumpkin butter....my creative wheels are turning!