Pesto bread
35 min
Pesto bread
35 min
Bread
- 300 gflour
- 20 gyeast
- 150 mlmilk
- 25 mlolive oil
- 1 tspsugar
- 1 tspsalt
Pesto
- 120 mlolive oil
- 1 handfulthyme
- 1 handfulbasil
- 1 handfulparsley
- 1 handfulchervil
- 1 handfulchives
- 1 handfullovage
- 1 handfulmarjoram
- 2 xgarlic cloves
- 1 pinchsalt
- 1 pinchpepper
shopping list
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Manual
Bread
Put the yeast in the lukewarm milk and mix with the sugar until the yeast has completely dissolved. Add the flour, oil and salt and mix to a smooth dough using the bamix® with the mincer attachment. Let the dough rest for one hour in a warm place.
Pesto
Wash the herbs, pat them dry and chop finely using the bamix® with the SliceSy®. Peel the garlic cloves and chop finely as well. Mix the herbs and chopped garlic with olive oil, salt and pepper well, using the bamix® and the mincer attachment (you can also add pine nuts or parmesan cheese chopped up using the bamix® Processor).
Roll out the dough on a floured worktop into a rectangle of about 40 x 20cm. Spread the pesto over the dough with a brush and leave the edges free. Roll up the dough lengthwise.
Cut the dough lengthwise in the middle with a very sharp knife. Now turn the cut surface upwards, if necessary, spread a little extra pesto on it. Braid into a long plaited loaf. Bake at 180 °C for about 30 minutes until golden brown.
