Mary Miso - Recipes for every day - Cookbooks
For a 30 cm long cake tin
Dough:
50 g milk
80 g water
25 g white wine
10 g yeast
250 g white flour
10 g olive oil
5 g salt
Pesto:
40 g basil (2 bunches)
1 clove of garlic, chopped
2 tbsp sunflower or pine nuts, roasted
75 g olive oil
25 g parmesan
Salt and pepper
Dough:
In a bowl, mix the milk, water, white wine and yeast with a whisk. Knead with a food processor for 6 minutes until a smooth dough is formed. Add the salt and knead for a further 6 minutes. Leave the dough to rest for 1 hour.
Pesto:
Pluck the basil and place in a jug with the garlic, sunflower seeds and half of the olive oil. Blend with a hand blender. Add the remaining olive oil and parmesan.
Line the cake tin with paper. Roll out the dough into a rectangle 5 mm thick on a little flour. Spread the pesto over the dough with a spatula. Roll up the dough from the long side to form a scroll. Cut the rolled dough in half lengthways with a knife. Cross the two halves and twist the strands into each other.
Place the pesto plait in the cake tin and leave to rise for 30 minutes.
Preheat the oven to 180°C (top/bottom heat).
Bake the pesto braid for 40 minutes. Remove from the tin and bake for a further 5 minutes without the tin. Leave to cool.
