After two very busy weekends, I’m back to cooking, baking and blogging!
As much as I try to plan ahead, it doesn’t always work out well. With planning I refer especially to making a ‘meal list’ for the whole week. Those few times when it actually did work out, I immediately noticed the impact on daily schedule. It truly does make your life easier! When you go to the grocery store well organized and you know exactly what you’ll need throughout the week.
So the result was lots of eating out during lunch breaks, leaving way too much room for junk food. Do you know that feeling when you think it’s time for a detox diet? That’s how I felt.
By the end of the week, I reached the point where I began to ignore how tired I was after a long day.. No more excuses. Thankfully, I had promised to a coworker that I would make a similar version of the Mediterranean Flavored Stuffed Pull-Apart Bread Roll that I posted here a while ago. Similar, because he told me that he doesn’t like artichokes. Nor did I have any olives at home that day. So I started my late afternoon project with making homemade basil pesto, but replacing the pine nuts with almonds, followed by the dough according to this recipe. I ended up making one with pesto only, and the other one mixed with chopped mozzarella. On top, I chose a different shape for the dough, which is as easy to prepare as the previous one, and it looks so neat, doesn’t it?
For an instant I was debating whether I should go ahead and post the same dough recipe again. But as soon as I took it out of the oven, it wasn’t only the look that impressed me, furthermore it was the fabulous taste that blew me away! I didn’t hesitate anymore. I had to post it. How could I have withheld this one from you??
- 160 ml / 5½fl oz of milk
- 20 g of fresh yeast or 7 g (one sachet) of dry yeast
- ½ tsp of sugar
- 300 g / 10½ oz of flour
- 30 ml / 1fl oz of oil
- 1 tsp of salt
- 3-4 tbsp of basil pesto
- alternatively 1 mozzarella
- a little olive oil to brush
- Mix the yeast with the lukewarm milk and sugar in a large bowl, until it has completely dissolved. Stir in flour, oil and salt. Knead to a smooth dough.
- Cover and let it rest for about 1h.
- Roll out the dough with a rolling pin on a worktop into a rectangle (approx. 40×20 cm / 16×8 inches or cut into half and make two small rectangles). From now on I added step by step pictures that might make it easier for you to follow.
- Start spreading the pesto on top of the rolled out dough, while leaving a little space on the edge. Add the chopped mozzarella on top, if desired.
- Then start rolling the rectangle lengthwise.
- Lay it on a baking paper covered baking pan. If it doesn’t fit properly, lay it diagonal.
- Cut the dough into half, lengthwise.
- Turn both with the cut side up. Then start braiding them.
- Then brush the top with a little olive oil (not too much, as the basil pesto already has olive oil)
- Bake for about 30 min at 180°C / 356°F in the preheated oven.