Dough Preparation Mix the sugar and yeast in a mixing bowl (if using a stand mixer, its bowl is ideal). Warm the milk to 110°F (just a little hotter than warm to the touch) and add it to the sugar and yeast. Whisk gently, then cover with a cloth for 5 minutes. The mixture should become foamy, bubbly, or frothy on top. Add the remaining 5 dough ingredients to the bowl. If using a stand mixer, attach the dough hook and mix for 3–4 minutes on medium-high speed. If the dough feels too soft, add a little more flour (1 tablespoon at a time) and mix for an additional minute. If mixing by hand, bring the dough together and knead for 5 minutes. Grease your hands to prevent sticking. Grease a bowl, place the dough in the center, and cover it with plastic wrap, followed by a towel. Place the bowl in a warm spot, such as inside a microwave (turned off). Let the dough rise for 1 hour. Check to see if it has doubled in size; if not, allow it to rest for another 30 minutes.
Creating the Bread Preheat the oven to 350°F. Dust the working surface with flour then punch the dough and roll the into a roughly 1 cm thick rectangle. Spread basil pesto generously over two-thirds of the rectangle, leaving one-third plain (as shown below). Fold the dough onto itself twice. Cut the dough lengthwise into three equal strips and transfer them onto a parchment-lined baking tray. Braid the strips, keeping the exposed pesto sides facing up. Seal the ends well, cover with a towel, and let the braided dough rest for 20 minutes. Brush the bread with egg wash and bake for 35–40 minutes or until the top is golden brown.
Serving Suggestion Serve on a wooden chopping board, garnished with a few sliced tomatoes for a pop of color. |
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