Braided Bread with Basil Pesto

Name: Braided Bread with Basil Pesto
Ingredients: 1 2/3 cups bread flour (about 200 grams); 1 1/4 cups all-purpose flour (about 150 grams); 1/2 cup warm milk (about 130 ml); 1 1/2 tablespoons oil (about 20 ml); 2 1/2 teaspoons fresh yeast (about 12 grams); 1 teaspoon sugar; 1 1/2 teaspoons salt; 1 ball buffalo mozzarella; 1 tablespoon Parmesan cheese; 1 tablespoon pine nuts (about 10 grams); For the pesto; 2 3/4 cups fresh basil leaves (about 80 grams); 1 garlic clove; 3 tablespoons Parmesan cheese; 2 tablespoons Pecorino cheese; 3 1/2 tablespoons extra virgin olive oil (about 50 ml); 2 tablespoons pine nuts (about 20 grams); Pinch salt; Extra virgin olive oil; Handful pine nuts

La Pasticcioneria di Giusy @lapasticcioneria

Roma

I had been thinking about making this braided bread with pesto for a long time. I saw it in a photo somewhere—I can't remember where—and I fell in love with it. Maybe it's because green is my favorite color, or maybe it's because I love pesto, but I found it irresistible. I could almost smell it just looking at the picture. When we decided that the traditional recipe for our October Instagram project atavolaper4 would be Genoese pesto, this bread immediately came to mind and I finally decided to make it! A beautiful, fragrant braided bread with pesto, buffalo mozzarella, and a sprinkle of pine nuts... it definitely exceeded my expectations. The aroma filled the house all the way up to the bedrooms, and I couldn't wait for it to cool before tasting a piece—and then another... Let's just say we were supposed to have it for dinner, but between the kids and my husband, it never made it to the table for dinner!

La Pasticcioneria di Giusy @lapasticcioneria

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Ingredients

For the dough
1 2/3 cupsbread flour (about 200 grams)
1 1/4 cupsall-purpose flour (about 150 grams)
1/2 cupwarm milk (about 130 ml)
1 1/2 tablespoonsoil (about 20 ml)
2 1/2 teaspoonsfresh yeast (about 12 grams)
1 teaspoonsugar
1 1/2 teaspoonssalt
For the filling
1ball buffalo mozzarella
1 tablespoonParmesan cheese
1 tablespoonpine nuts (about 10 grams)
For the pesto
2 3/4 cupsfresh basil leaves (about 80 grams)
1garlic clove
3 tablespoonsParmesan cheese
2 tablespoonsPecorino cheese
3 1/2 tablespoonsextra virgin olive oil (about 50 ml)
2 tablespoonspine nuts (about 20 grams)
Pinchsalt
To finish
Extra virgin olive oil
Handfulpine nuts

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Steps

1

Start by mixing the warm milk with the yeast and sugar, then set aside. Meanwhile, place the flours in a large bowl or on a work surface, making a well in the center. Pour in the milk mixture and add the oil. Begin kneading to combine the ingredients, adding the salt last.
2

Continue kneading for at least 10 minutes, until the dough is smooth and elastic. Shape it into a ball and place it in a bowl covered with a kitchen towel or plastic wrap. Let it rest in a warm, draft-free place for two hours. I usually let it rise in the oven (turned off).
3

Meanwhile, make the pesto. Trim and wash the basil leaves, then gently dry them, being careful not to tear them. Place the basil in a food processor, then add the pine nuts, garlic, cheeses, oil, and salt. Pulse for a few seconds at a time to avoid heating the basil, until you have a creamy sauce.
4

After the dough has risen and doubled in size, it's ready to use. Roll it out with a rolling pin on a floured surface to form a thin sheet.
5

Spread the pesto over the dough, then top with the torn mozzarella, Parmesan, and pine nuts. Roll up the dough sheet.
6

With a sharp knife, cut the roll in half lengthwise and twist the two pieces together to form a braid.
7

Place the braid on a baking sheet lined with parchment paper. Brush with a little olive oil and sprinkle with more pine nuts. Bake in a preheated oven at 430°F (220°C) for about 20 minutes.
8

As soon as it comes out of the oven, cover the braid with a kitchen towel for 5 minutes to keep it extra soft. Enjoy!