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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