Whole Wheat Twisted Pesto Bread

1

In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm. Set aside.

2

Place the flour, sugar and active dry yeast in the bowl of a stand mixer. Whisk together to sift the dry ingredient for about 1 minute.

3

Then, add the milk mixture, egg and salt. Mix with a dough hook for about 2 minutes on the second lowest setting of your standmixer.

4

Increase speed to the next highest setting and mix for another 5-6 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.

5

Scrape the dough out onto the Roul'Pat™ and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1hr30min in a turned off preheated oven (100F/37C), or until it doubled in size.

6

Once the dough has doubled, roll out the dough into a big rectangle onto your Roul'Pat™.

7

Spread the Pesto (not too thickly) over the middle third of the rolled out dough.

8

Fold over one third and spread your Pesto again. Save about 4 Tablespoons for later.

9

Fold over the last third and gently roll out again to size it into a rectangle. Now slide your Roul'Pat onto your perforated tray, gently fold the sides and place it in the refrigerator to let the dough harden for about 30-45min.

10

Then, take your dough out of the refrigerator, slide your Roul'Pat™ back onto your working station, roll again to make a bigger rectangle. And cut into 4 equals strands, lengthwise.

11

Take one section, twist it and roll it into a knot. Do the same with each strand. You can also take two strands and twist them together before rolling it into a knot.

12

Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.

13

Place your rolls (well apart) on you bonmat™ and either let them rest for another 30min at room temperature or place them back in the refrigerator (covered) overnight, which is what I usually do.

14

Once ready, remove from the regrigerator about 30mins to one hour before you want to eat them. Add more Pesto on top.

15

Preheat oven at 350F/180C.

16

Mix the egg yolk and milk together and brush the rolls over.

17

Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your rolls from 15min)

18

Once your rolls are out of the oven, let them cool down for about 10min. Then, slide them onto a serving plate. Serve and Enjoy! Bon Appétit!

Whole Wheat Twisted Pesto Bread