BRAIDED PESTO BREAD
2 cups lightly packed basil leaves
1 clove garlic
½ lemon [juice]
2 tablespoons pecans [optional]
¾ cup parmesan cheese
[grated]
pinch salt
⅓ cup olive oil
1 cup water [warm]
2 teaspoons dry yeast
2 ½ cup flour
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons parmesan cheese
[grated]
_ for the pesto combine basil, garlic, lemon juice, oil and nuts in a bowl
_ puree until no big chunks are left
_ add salt and cheese [combine well]
_ place warm water in a bowl and sprinkle with yeast [let sit for 10 minutes]
_ add flour, oil and salt
_ knead the dough for 5 minutes [until smooth and elastic]
_ form dough into a smooth ball, cover and let rise until doubled [about 1 hour in a warm place]
_ flour work surface
_ roll out dough [try to get a rectangle]
_ spoon pesto over the top
_ spread evenly, leaving a clear border around the edges
_ roll the long side of the dough to you
_ pinch closed
_ cut the dough in half [down the length]
_ pinch the top ends together
_ braid the two pieces [try to keep the pieces so the cut ends stay on top]
_ pinch the bottom ends together
_ transfer to a baking sheet
_ form a circle and pinch ends together
_ rest for 30 minutes
_ preheat oven to 220°C
_ top with parmesan
_ bake for about 25 minutes
_ let cool slightly before serving
GEFLOCHTENES PESTO-BROT
3 größe Handvoll Basilikum
1 Zehen Knoblauch
½ Zitrone [Saft]
2 Esslöffel Pekannüsse [optional]
65 g Parmesankäse [gerieben]
Prise Salz
80 ml Olivenöl
250 ml Wasser [warm]
2 Teelöffel Trockenhefe
340 g Mehl
1 Esslöffel Olivenöl
1 Teelöffel Salz
2 Esslöffel Parmesankäse [gerieben]
