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Another one of those recipes that seem super complex, but they´re not! Perfect for a party table, to take to friends or family houses and surprise everyone!
Bread in itself already symbolizes sharing, partying… now if you add fillings to the bread and braid it, it’s a whole other conversation. Any table is immediately richer with a crown like this on top. We agree right?
All over the world it is possible to find these braided breads in their sweeter or savoury versions. They are the famous Babka, the Challah of Israel, the Kalach of Russia and even the Rosca in Portugal. All versions of braided buns have one thing in common, they are irresistible!
EASY | SAVOURY | SUPER TASTY | FESTIVE | TO SHARE
This Braided Pesto Bread recipe turned out even better than I was expecting! The taste, the texture, the aroma, it all came together beautifully and made this recipe one of my favorites ever!
No, it’s not difficult, quite the contrary, it’s super easy. “Oh, but I don’t know if I can make a crown!” The most important thing in this recipe is not how perfect the crown is, but how delicious it is, and in my opinion, the more rustic and rough, the cuter and more appetizing! If you still don’t want to dare on this round shape, just braid the dough and leave it like that, without forming any circle. As I told you, what really matters is the taste!
In this recipe you will only have the “work” to make the dough, because the pesto is already done! Not one pesto, but two pestos!
This wonderful crown was filled with Basil Pesto and Sun-Dried Tomatoes Pesto, both from Carlota Organic. These pestos are made with natural ingredients, all of them organic and without any artificial additives. They are also completely allergen free, which makes them an alternative for everyone.
Basil Pesto is made only with basil, sunflower seed oil, potato flakes, extra virgin olive oil, salt and lemon juice, and Sun-Dried Tomato Pesto is made with sun-dried tomatoes, basil, sunflower seed oil, extra virgin olive oil, potato flakes, lemon juice, wine vinegar and salt.
Both pestos are absolutely delicious, rich in flavor and aroma, they leave an inebriating scent in the kitchen! The hardest thing is to resist the temptation to eat them with a spoon!
The dough for this crown is a simple dough that just needs time and love in its preparation. It is a dough that needs to rise for about 1h30 so that it rises fluffy and light in the oven. It is a dough that needs to be kneaded to develop the gluten and, once again, result in a perfect dough. But none of these processes is complex or difficult, ok? They just need a little time, but they can be occupied with other things you need to do while the dough rises.
And that’s it, that’s all said, let’s get to know the list of ingredients, so we can start kneading this dough.
DOUGH
1 tbsp of sugar
1 tbsp (10gr) of dry yeast
3/4 cup of warm water
2 cups (300gr) all-purpose flour
1 tsp of salt
2 tbsp of olive oil
FILLING
1/2 jar of Carlota Organic Basil Pesto
1/2 jar of Carlota Organic Sun-Dried Tomato Pesto
DOUGH
1 tbsp of sugar
1 tbsp (10gr) of dry yeast
3/4 cup of warm water
2 cups (300gr) all-purpose flour
1 tsp of salt
2 tbsp of olive oil
FILLING
1/2 jar of Carlota Organic Basil Pesto
1/2 jar of Carlota Organic Sun-Dried Tomato Pesto
1- Start by putting the sugar, the yeast and warm water in a small bowl, mix well until the sugar and yeast are dissolved and set aside. This mixture needs to rest to activate the yeast.
2- While the yeast is resting, put the flour and salt in another bowl and stir.
3- Add in the olive oil and the yeast mixture and mix with a spatula or if you prefer with your hands. This process can also be done in a food processor.
4- Dust a surface with a little flour and knead the dough for 7 to 10 minutes, until it stops sticking to your hands and becomes smooth. This process of kneading the dough is extremely important for a light and perfect dough.
5- Form a ball with the dough, grease a bowl with olive oil, and place the dough inside, covered with a kitchen towel. Place in a warmer area and let rise for 1h30, or until it has doubled in size.
6- After this time, dust a surface with a little flour (just enough to prevent the dough from sticking) remove the dough from the bowl, knead gently about 5 times, and open the dough with a rolling pin, in a rectangular shape about half a centimeter thick.
7- Preheat the oven to 180ºC.
8- With the help of a spoon, cover the dough with the pesto, alternating between the tomato pesto and the basil pesto. Be generous with this filling.
9- As soon as the dough is completely covered with pesto, start to roll up from the largest part. You’ll get your hands dirty, but that’s part of it, don’t worry if you get the dough a little dirty.
10- Once you have obtained a roll, cut that roll from top to bottom with a knife. Then overlap one part over the other, until you reach the end. Try to leave the filled side facing up.
11- Close this roll in the shape of a circle, and place it on an oven tray, previously lined with parchment paper. Adjust the crown with your hands. Place a small, oven-proof, round bowl in the center of the crown to prevent it from closing during the cooking process. Place in the oven for 20 minutes.
12- Remove from the oven and serve hot or cold, as you prefer, either way, before serving, brush with a little olive oil extra.
1- Start by putting the sugar, the yeast and warm water in a small bowl, mix well until the sugar and yeast are dissolved and set aside. This mixture needs to rest to activate the yeast.
2- While the yeast is resting, put the flour and salt in another bowl and stir.
3- Add in the olive oil and the yeast mixture and mix with a spatula or if you prefer with your hands. This process can also be done in a food processor.
4- Dust a surface with a little flour and knead the dough for 7 to 10 minutes, until it stops sticking to your hands and becomes smooth. This process of kneading the dough is extremely important for a light and perfect dough.
5- Form a ball with the dough, grease a bowl with olive oil, and place the dough inside, covered with a kitchen towel. Place in a warmer area and let rise for 1h30, or until it has doubled in size.
6- After this time, dust a surface with a little flour (just enough to prevent the dough from sticking) remove the dough from the bowl, knead gently about 5 times, and open the dough with a rolling pin, in a rectangular shape about half a centimeter thick.
7- Preheat the oven to 180ºC.
8- With the help of a spoon, cover the dough with the pesto, alternating between the tomato pesto and the basil pesto. Be generous with this filling.
9- As soon as the dough is completely covered with pesto, start to roll up from the largest part. You’ll get your hands dirty, but that’s part of it, don’t worry if you get the dough a little dirty.
10- Once you have obtained a roll, cut that roll from top to bottom with a knife. Then overlap one part over the other, until you reach the end. Try to leave the filled side facing up.
11- Close this roll in the shape of a circle, and place it on an oven tray, previously lined with parchment paper. Adjust the crown with your hands. Place a small, oven-proof, round bowl in the center of the crown to prevent it from closing during the cooking process. Place in the oven for 20 minutes.
12- Remove from the oven and serve hot or cold, as you prefer, either way, before serving, brush with a little olive oil extra.
*This recipe was supported by NaturallyGreen.pt
*You can find Carlota Organic pestos at the Naturally Green online store with a 10% discount whenever you use the code TAVG.
*This recipe was supported by NaturallyGreen.pt
*You can find Carlota Organic pestos at the Naturally Green online store with a 10% discount whenever you use the code TAVG.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!