If you love pesto as much as I do then you will absolutely LOVE this pesto loaf! It combines the two best things: bread and pesto. This is really easy to make but just takes a bit of time and patience waiting for the dough to rise.
I ate this whole thing - over a couple days but still. So delicious! I will include a link to my pesto recipe below but you can also use one from the supermarket. Up your bread game with this yummy pesto loaf :)
1/2 cup warm water
2 tbsp brown sugar
1 tsp dry yeast
3 cups flour (plus more for kneading)
1/4 cup pesto
1 tsp salt
1 tbsp olive oil
1. Combine warm water with sugar and yeast. Mix & let it sit for 10 mins to thicken.
2. In a large bowl, combine the yeast mixture with the flour, salt and olive oil. Mix together until a dough forms and switch to using hands to mix. It should be slightly sticky - add a little more warm water if it is feeling dry.
3. Roll into a ball and place in a large greased bowl. Cover with cling wrap or a towel and let it sit for 1 hour to double in size.
4. Transfer to a floured surface and knead for a few minutes until soft and silky. Roll out into a rectangle and spread pesto on top.
5. Roll into a log and cut it in half lengthwise and twist the two pieces overlapping them. Place in a greased loaf pan and let it sit for a further 30 mins to rise more.
6. Bake at 165°C for about 25-30 mins or until a skewer comes out clean. Remove and let it cool for 15 mins before transferring to a cooling rack.
I left this at room temperature overnight and I put what was left in the fridge (it only lasted two days mind you!)
* If the dough is feeling a bit dry or crumbly, add more warm water (gradually) or if it is feeling too sticky/wet, add a little more flour. It should feel slightly sticky when you place it in the bowl to rise.
* I sprinkled a little nutritional yeast on top before baking - adds a nice cheesy flavour.
* If you are using a ceramic bread/loaf pan it will take a bit longer to bake. Metal ones usually take less time so just keep that in mind.