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Ingredients

Adjust Servings:
FOR THE BREAD DOUGH
200 gms All purpose flour
1 1/2 tsp Instant yeast
3/4 cup Water
2 tsp Sugar
1 tsp Salt
2 tbsp Olive oil
FOR THE FILLING
1/2 cup Cashew
1/3 cup Coriander
1 tbsp Lemon juice
1 tbsp Olive oil
1 Green chilly
To taste Salt

Russian braided pesto bread for #Breadbakers

Burst of flavours is assured with every bite into this russian braided pesto bread which is a very soft savoury bread and is easily baked at home.

  • 2hr+25 mins
  • Serves 4
  • Medium

Ingredients

  • FOR THE BREAD DOUGH

  • FOR THE FILLING

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It is been a while since I baked a loaf of bread. The main reason being the kids are away on work and we both are off gluten. But I love baking bread. It is therapeutic. So when Sonia gupta suggested we the theme of braided bread for bread bakers. I realised I had not baked with them for a very long time now and I had to get baking to baking bread. But then what would I do with the baked bread if I cannot enjoy it? Well, when I have friends who do not mind tasting it, I have every reason to bake it. Then the next question was would I bake a sweet or a savoury bread? Vibha always likes a savoury bread and though she is not here, I baked this Russian braided pesto bread, so that one day she will see this, gets inspired and bake herself.

Russian braided pesto bread

Russian braided pesto bread

I wonder why this braid is called as Russian? Did it have its origin in Russia? I am not sure but I love this braid. The way the fillings slightly gets exposed and look of the filling trying to peep out makes me smile every time I make such a braid. While I was braiding this bread, I have decided that my next bake will be a sweet one. We can customise this bread in many ways. If we want to be off refined flour, then we can bake it with whole wheat flour. Have a sweet tooth, then make a sweet filling, chocoholic then make a chocolate filling, the options are many. Though the braiding might sound difficult, I have shown the step by step braiding in my earlier bread here. Please have a look at Twisted spring onion swirl bread for the easy braiding pictures. The pesto that I have used here is cashew coriander pesto and I love this pesto than the one which uses basil. But again you can vary the pesto which you are using in this bread.

PROVING OF THE DOUGH

In the recipe, I have mentioned that it took me only around 40 minutes for the dough to double. The time taken for the second rise is even more less. This is because I stay at the place where it is quite hot in summer. So your proving time may actually vary according to the temperature at the place where you reside. So instead of just looking at the time, go by the rise of the dough. Check when it nearly goes double and continues with the instructions as given in the recipe

The breads that I have baked for #Breadbakers are

Jewish challah

Paneer pesto pull apart rolls

Eggless Nutella braided bread

Eggless Pane Bianco

Yeasted Pumpkin bread

Mango bread

Pesto Rolls

Steps

1
Done

FOR THE BREAD DOUGH

Add the flour, salt, sugar, yeast to the bowl of the stand mixer. Mix for 1 minute

2
Done

Now, slowly add water and keep mixing.

3
Done

Add the oil and keep mixing till all the flour comes togther

4
Done

Now run the stand mixer in SPEED1 for 7 MINUTES

5
Done

Take out the dough from the stand mixer and keep it in a well-oiled bowl. Cover it well and let it rise in the bowl for 1 hr for it to double in volume. In summer it might take only 40 minutes or so.

6
Done

TO PREPARE THE FILLING

In the meantime grind all the ingredients mentioned in the filling with minimum water that is necessary.Keep it aside

7
Done

FOR THE BRAIDED BREAD

Once the dough has risen, take it out. Punch it down a little, roll in into a rectangle as thin as possible

8
Done

Spread the pesto filling all over leaving 1/2" on all sides

9
Done

Now start rolling from the long side into a tight role

10
Done

Make a slit in the center along the the length through all layers

11
Done

Now braided it with the exposed side facing up

12
Done

Now make it into a circular shape and transfer it to a baking tray lined with parchment paper

13
Done

Cover it loosely and let it double again. It took me 30 minutes for the braid to double

14
Done

PREHEAT THE OVEN TO 200C

Brush the braid with milk

15
Done

Bake the bread at 200C for 20-25 minutes. You will see that the bread is becoming brown on the surface and will sound hollow when tapped

16
Done

Transfer it to a cooling rack. Cut and serve and enjoy the flavours of this soft home baked bread

 

Russian braided pesto bread

Burst of flavours is assured with every bite into this russian braided pesto bread which is a very soft savoury bread and is easily baked at home.
Servings: 4 people
Author: Veena

Ingredients

FOR THE BREAD DOUGH

  • 200 gms All purpose flour
  • 1 1/2 tsp Instant yeast
  • 3/4 Cup Water
  • 1 tsp Salt
  • 2 tsp Sugar
  • 2 tbsp Olive Oil

FOR THE FILLING

  • 1/2 Cup Cashew
  • 1/3 Cup Coriander
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Olive oil
  • 1 Green Chilly
  • T o Taste Salt

Instructions

FOR THE BREAD DOUGH

  • Add the flour, salt, sugar, yeast to the bowl of the stand mixer. Mix for 1 minute
  • Now, slowly add water and keep mixing.
  • Add the oil and keep mixing till all the flour comes together
  • Now run the stand mixer in SPEED1 for 7 MINUTES
  • Take out the dough from the stand mixer and keep it in a well-oiled bowl. Cover it well and let it rise in the bowl for 1 hr for it to double in volume. In summer it might take only 40 minutes or so.

FOR THE FILLING

  • In the meantime grind all the ingredients mentioned in the filling with minimum water that is necessary. Keep it aside

FOR THE PESTO BRAIDED BREAD

  • Once the dough has risen, take it out. Punch it down a little, roll in into a rectangle as thin as possible
  • Spread the pesto filling all over leaving 1/2" on all sides
  • Now start rolling from the long side into a tight role
  • Make a slit in the centre along the length through all layers
  • Now braided it with the exposed side facing up
  • Now make it into a circular shape and transfer it to a baking tray lined with parchment paper
  • Cover it loosely and let it double again. It took me 30 minutes for the braid to double

TO BAKE THE BREAD

  • Preheat the oven to 200c
  • Brush the braid with milk
  • Bake the bread at 200C for 20-25 minutes. You will see that the bread is becoming brown on the surface and will sound hollow when tapped
  • Transfer it to a cooling rack. Cut and serve and enjoy the flavours of this soft home baked bread

Notes

  • You can use whole wheat flour instead of all purpose flour.
  • You can make sweet filling instead of the savoury
  • Time for proving the dough may vary according to the temperature of the place your reside

BreadBakers

The theme for this month is “Braided Bread”. Our host of the month is Sonia Gupta at AnyBodyCanBake. Check out what the Bread Bakers have baked up.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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Veena

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