When I first set out to make my first "braided" loaf (quotations to be explained below) on my blog, it sounded a little complicated. Braid a loaf? Really? Is that even possible? Well, yes and no.
es, it is possible -- if you stretch the truth a bit.
This Braided Pesto Bread isn't really braided -- as in, you don't take three separate pieces of bread and literally braid them together. It's more of a twisting of two pieces of dough. To be sure, it's a messy, tricky process, but it's not impossible. You just need to be ready to get your hands -- and your counter -- a little dirty.
This bread is delicious not only because of the thread of aromatic pesto and olive oil in the middle of the loaf, but because the oil makes it such a fluffy, airy loaf. The salty, melted Parmesan cheese on top doesn't hurt, either. And the "braiding" that's not really braiding makes for a visually appealing loaf, as well.
Serve this bread on its own, as the bread for a savory sandwich or sidled up against a warm cup of soup. It'll be the best "braided" bread you've ever tried.
And once you've made this braided loaf, you'll be ready to try all sorts of braided breads -- like this Cinnamon Sugar Braided Loaf, a sweeter take on the braid.
Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!