Pesto Roll with Västerbottensost
KronJäst- 1 loaf of bread
- 30 min
- 2 hours
Perfect for a picnic, a buffet, or as a complete accompaniment to a hot soup. Feel free to experiment with different combinations of pesto and cheese—try tapenade and mozzarella, for example. Yum!
3.18/5
489 VotesHere's how:
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1
Dissolve the yeast in water at about 25 °C.
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2
Add the graham flour, the butter in small amounts, most of the all-purpose flour, and finally the salt while kneading the dough.
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3
Knead the dough until smooth, preferably for at least 10 minutes. Double that time if you’re kneading by hand. Then let it rise for 40 minutes.
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4
Knead the dough until smooth on a floured work surface, adding more flour if necessary.
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5
Roll out the dough into a rectangle about 1 cm thick.
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6
Spread the pesto over the entire dough and sprinkle the cheese on top.
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7
Roll the dough into a smooth, firm log, then shape it into a horseshoe or an almost closed circle, and press the ends together. If you find the log difficult to handle, you can, of course, make two shorter logs instead and leave them straight.
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8
Let the bread rise on an oiled baking sheet for about 30 minutes.
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9
Brush with egg and bake in the middle of the oven at 225 °C for about 35–40 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Bread, fresh
- 500 g (about 5 dl) water
- 6 g (about 1 tsp) salt
- 50 g (about 0.5 dl) butter
- 360 g (about 6 dl) graham flour
- 360–480 g (about 6–8 dl) all-purpose flour
- 150–250 g (about 2–3 dl) Västerbottensost or another well-aged cheese
- 100–150 g (about 1–1.5 dl) pesto
Brushing
- eggs, beaten
The recipe comes from
kronjast.se
