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September 27, 2021

Loaded Baked Garlic and Pesto Braided-Bread Recipe -


3 Cups Bread Flour
1 1/2 water (maybe a little more or less because of flour quality)
2 tsp active dry yeast
1 tsp sugar
1 tsp salt
5 tbsp neutral olive oil
Bread dough
1 whole slowly baked garlic head
1 cup pesto
1 cup grated parmesan
1 cup mozzarella
1/2 sharp cheddar
Basil leaves for garnish
Extra grated parmesan cheese for garnish


1. Proof yeast by stirring active dry yeast, 2 tbsp of all purpose flour, and sugar, in 5 tbsp of warm water

2. Let it stand for 10 minutes

3. In the meantime mix in a big bowl or in a stand mixer fitted with dough hook attachment, flour and salt

4. Add the remaining water, the proofed yeast, and the neutral oil

5. Knead for five minutes and let it rest for 1-2 hours covered in a warm area. The warmer, the faster the dough will grow!

6. Grease a 7-inch non-stick loaf bread pan

7. Lightly flour a surface and roll the dough out as thin as you can, into a rectangular shape (up to 1/4 inch thin)

8. Press the baked garlic head over the bread's surface and spread even with a pastry spatula

9. Spread Pesto and top with the parmesan, mozzarella and sharp cheddar

10. Starting on the widest side of the dough rectangle, roll the dough into a tight log

11. Using a sharp knife, carefully cut the dough lengthwise

12. With the exposed layers facing upwards, continuously cross the halves over to make a tight braid.

13. Once fully braided, tightly pinch the ends of the dough together.

14. Placed braid in the greased non-stick loaf bread pan and let it rise for half an hour

15. Preheat oven to 400簞 F and bake bread for 10 minutes

16. Lower temperature to 350簞 F and bake for an additional 25 minutes, or until fully baked

17. Remove from oven and bread pan, and place the braid on a cooling rack

18. Sprinkle while hot with olive oil and parmesan cheese

19. Serve with fresh basil


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