The winning combo of tomato and basil pesto is perfect in this braided bread recipe. You'll be making it on repeat.
Serves88
Cook time30 mins30 minutes
Prep time10 mins10 minutes, + 1 hour 20 mins standing time
+ 1 hour 20 mins standing time
Ingredients
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
Basil 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the water, yeast and sugar in a small bowl. Set aside for 5 mins or until frothy.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Prep time10 mins10 minutes, + 1 hour 20 mins standing time
+ 1 hour 20 mins standing time
Ingredients
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
Basil 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
Description
The winning combo of tomato and basil pesto is perfect in this braided bread recipe. You'll be making it on repeat.
Method
Step 1
Combine the water, yeast and sugar in a small bowl. Set aside for 5 mins or until frothy.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
