Pesto braided bread

Philippine Tatler Homes - - GOOD TASTE -

In­gre­di­ents:

FOR THE DOUGH 160 ml milk 20 g fresh yeast 1/2 tsp sugar 300 g flour 30 ml oil 2 tsp salt

FOR THE PESTO

1 hand­ful of fresh basil leaves 1 clove gar­lic 40 g grated parme­san cheese 1 small chilli finely chopped 1 tbsp pecan nuts 80 ml oil Salt and pep­per to taste

Pro­ce­dure:

1. Dis­solve yeast in warm milk with sugar and let it stand. Add the flour with the salt and oil and knead well. Cover and let stand about one hour.

2. For the pesto, place all the in­gre­di­ents ex­cept the cheese in a food pro­ces­sor and pulse. At the end, add the cheese and pulse some more. Sea­son to taste.

3. On a floured sur­face, roll the dough with a rolling pin into a rec­tan­gle. With the help of a spoon, spread the pesto over the dough.

4. Roll up length­wise. With a sharp knife cut in half, also length­wise, so as to be two halves. Place in an oven tray with the open parts fac­ing up and braid both to­gether.

5. Bake at 180 de­grees about 30 min­utes or un­til golden.

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