Braided Pesto Bread Ring Recipe in The Bread Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative that adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a healthier nut option, while sunflower seeds are more affordable.

Add 300 G of lukewarm water to a bowl and mix in 1 and 1/2 tsp of dried yeast; let sit for 10 minutes.

In a separate bowl, combine 500 G of strong bread flour and 1 tsp of salt; mix well and make a well in the center.

Pour the yeast mixture and 2 tbsp of olive oil into the well; mix until a smooth dough forms.

Knead the dough for about 10 minutes until it is smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1.5 hours.

Turn the risen dough onto a floured surface and knock it back to remove gas.

Roll the dough out to about 22-24 inches long and 9 inches wide.

Spread ready-made pesto over the dough, leaving a small gap around the edges.

Roll the dough up loosely from the long end to form a long sausage shape; trim the ends if desired.

Cut the rolled dough in half lengthwise and pull the two halves apart with cut ends facing upwards.

Twist braid the two halves together and shape into a circle, pressing the ends together.

Transfer the braided bread to a greased baking tray and sprinkle with a couple of tbsp of parmesan cheese.

Cover and let rise in a warm place for about half an hour.

Bake in a fan oven at 200°C or 220°C for about 20 minutes until golden brown.

Remove from the oven and let cool on a wire rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens