Tomato and basil pesto twist
The winning combo of tomato and basil pesto is perfect in this braided bread recipe. You'll be making it on repeat.
Note: + 1 hour 20 mins standing time
- 1 1/2 cups (375ml) warm water
- 2 tsp (1 sachet/7g) dried yeast
- 1 tsp caster sugar
- 4 cups (600g) plain flour
- 1 tsp salt
- 2 tbs extra virgin olive oil
- 1 cup (260g) sun-dried tomato pesto
- 1/2 cup basil leaves
- 60g pkt Coles Australian Baby Rocket
- 1 garlic clove, crushed
- 1/4 cup (40g) pine nuts, toasted
- 1/3 cup (25g) finely grated parmesan
- 1/3 cup (80ml) olive oil
Combine the water, yeast and sugar in a small bowl. Set aside for 5 mins or until frothy.
Combine the flour and salt in a bowl. Make a well in the centre. Add the oil and yeast mixture. Use a round-bladed knife to stir until a sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place dough in a large greased bowl. Loosely cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Meanwhile, to make the basil pesto, process basil, rocket, garlic, pine nuts and parmesan in a food processor until finely chopped. With the motor running, gradually add oil in a thin, steady stream.
Use your fist to punch down dough. Turn onto a lightly floured surface and divide into 2 even portions. Use a rolling pin to roll 1 portion out to a 30cm x 40cm rectangle. Spread evenly with basil pesto. Starting from 1 long end, roll up the dough to form a log. Repeat with remaining dough and tomato pesto. Preheat oven to 200°C. Line a baking tray with baking paper. Use a large sharp knife to cut each log in half lengthways to expose the layers. Place on lined tray. Twist the 4 halves together to make a braided loaf, tucking the ends under. Set aside for 15 mins to rise.
Bake loaf for 10 mins. Reduce heat to 180°C. Bake for a further 20 mins or until the loaf sounds hollow when tapped. Serve warm or at room temperature.