Braided Basil Pesto Bread
The Vaishnava Chef
By Chandrashekara Das
Pesto Ingredients
1 ½ cup fresh basil
1 tsp hing
2/3 cup olive oil
½ cup cashews or pine nuts
125g Parmesan cheese; grated
½ tsp freshly ground black pepper
1 tsp salt
2 Tbsp lemon juice
Method
Blend basil, nuts, hing, salt, black pepper and lemon
juice until smooth. Add in the grated Parmesan
cheese and process further. Whilst the blender
is running drizzle in the olive oil until desired
consistency is obtained.
Bread Ingredients
4 cups white bread flour
2 tsp instant yeast
1 tsp salt
1 1/3 cup lukewarm water
½ cup Parmesan; grated (used for assembling)
Method
Mix together the bread flour, salt and yeast until
well combined. Add in water and knead until you
have a smooth silky dough. Let rise in an oiled bowl
until doubled in size.
To Assemble
Roll out the risen dough into a large rectangle of
5mm thickness.
Brush the dough with 2/3 cup pesto leaving a 3 cm
border on one end and sprinkle over the grated
Parmesan.
Roll dough towards the open border like a Swiss
Roll. Cut the rolled dough lengthwise in half to
expose the layers of bread.
Braid the halves, cut side facing up.
Place on a lined baking tray and roll into a ring
scrunching the ends tightly.
Brush with olive oil and bake at 180ºC for 30-40
minutes until golden.
Offer to Krishna with love and devotion.
Serve warm with extra pesto.