I’ve been in the mood to make fresh bread and this recipe was something I haven’t made before. It was also the perfect opportunity to use the kale pesto I made last month. This recipe is a little labor intensive, but it’s worth it! The bread is so delicious – we all loved it. It would go great with fresh pasta and homemade meatballs.
2/3 cup milk, lukewarm
1 packet yeast
1/2 tsp sugar
1 1/3 to 1 3/4 cup flour
1 oz vegetable oil
3 – 4 Tbsp pesto
1/2 cup shredded mozzarella
In the bowl of a stand mixer, combine the yeast, milk and sugar and stir until the sugar is completely dissolved. Add in 1 1/3 cup of flour, salt and oil. Knead until the dough is smooth. Add additional flour if needed. Cover and let rest to rise for at least an hour.
Pre-heat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
Roll out the dough onto a floured work surface to a 16×8 inch rectangle. Spread the pesto over dough leaving until 1/4 inch from the edge. Sprinkle the shredded mozzarella over the dough. Roll the dough from the long side. Cut the dough in half and place cut side up on the baking sheet. Braid the two pieces of dough together and brush with a little olive oil.
Bake for 30-35 minutes or until golden brown. Tear off a piece of bread and enjoy warm with a smear of butter.