Stumbled upona recipe forpestobread thatI justhad to try. Pestoand parmesan... cannot go wrong with that.....and as usual, it is as it's best asfreshly baked. Recipescome fromIdaGran-Jansen, a Norwegiangirl whoruns the blogwww.cakeplease.no
Recipe for 2 bread 600 grams flour 2.5 teaspoons of dry yeast 2,5 dl lukewarm water 2 eggs 2 tsp salt 1 cup canola oil 50 grams of sugar pesto Parmesan Here's how: Mix 150 grams of flour with the yeast and the water. Cover with plastic wrap and let rest for 45 minutes. After that, add the eggs, salt, oil and sugar. Mix well with the kitchen machine. Add the remaining flour and continue mixing for about 10 minutes on low speed. Grease a bowl with a little oil and place the dough in it until it ferment until doubled in size, about 1 hour. Pour the dough on a floured board and divide it into two. Roll out two rectangles of about 25x35 cm. Spread the pesto on the surface and sprinkle with grated Parmesan. Roll each rectangle to a long roll (like a swiss cake), cover it with baking paper and place in the freezer for 20 minutes. This will make it easier to cut in the middle in the next step. After the time in the freezer, take out the rollers and share those in half lengthwise. Now you can braid them lightly. Remember to have the part where you see all the layers upward. Cut away the ends for a finer finish. Dress two tins of 26x12cm with baking paper and place over the braided bread. Cover the molds with plastic wrap and let rise one last time for about 45 minutes. Brush with egg and bake in the oven for 25-30 minutes at 190 degrees C.