What could be better than a soft and tender bread filled with cheesy, garlic yumminess and a punch of pesto flavour. Eat as is, warm or cold, with a slather of butter, or serve as a side with your favourite braai dishes.

Braided Garlic & Pesto Bread

Vanessa Vermaak

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Prep Time 15

Cook Time 45

Rising Time: 2

Total Time 3

Course Baked Goods, Bread

Servings

Ingredients

Dough

½ tsp Sugar
1¼ Cup Warm Milk
2 tsp Instant dry yeast
3 Cups Bread Flour
1 tsp Salt

Filling

¼ Cup Pesto
4-5 Cloves of garlic (crushed)
¼ Cup Finely grated Parmesan
½ Cup Grated strong cheese/cheddar

Instructions

Dough

Pour the sugar and warm milk in into a bowl, giving it a quick stir to help the sugar dissolve, the sprinkle over the yeast and let it sit for 5 – 10 minutes
Sieve in the flour and salt. Mix until well combined. Cover with a clean kitchen towel and set aside in a warm, draft free spot to rise for 1 hour
Turn out the dough onto a lightly floured surface, and knead until elastic, flexible and smooth. Roll out into a rectangle shape
Spread the pesto and crushed garlic over the dough and make sure to leave a couple of centimeters around the edges
Sprinkle the cheeses over the top
Roll the dough into a log lengthwise
I like to use a silicone baking mat or baking paper to help get a nice tight-ish roll
Slice the roll in half lengthwise leaving one end (about 2cm) still attached
Twist the two sides into a braid, while trying to keep the cut sides facing up to expose the pesto and cheese layers
Grease a loaf pan and place the braided dough inside. Cover and allow to rise again for about 45 minutes to 1 hour
Preheat the oven to 190°C
Uncover and brush the exposed dough with a little olive oil
Bake for about 40-45 minutes until golden (check from 35 minutes as some ovens run hot). Let cool in the pan for around 10 minutes then transfer to a wire cooling rack to cool further