Efrat's Notebook

Savory Twisted Loaf with Pesto and Goat Cheese Draft

My savory twisted loaf, a buttery yeast dough I roll up with pesto and goat cheese, split and twist into a braid and bake in a loaf pan.

  • Prep40 min
  • Cook35 min
  • Rest2 hr
  • Total3 hr 15 min
  • Makes2 loaves in 12-inch (30 cm) loaf pans
  • KashrutDairy

What you need

Amount:2

Dough

Filling

Egg wash

How I make it

Dough

  1. In a stand mixer bowl fitted with the dough hook, combine the yeast, dough improver, flour, milk, sugar and eggs. Mix on low speed for about 3 minutes, until evenly combined.

  2. Add the salt and the butter cubes one at a time, letting each blend into the dough.

  3. Mix for 7 more minutes on medium-low speed, until the dough is soft and sticky.

  4. Transfer the dough to a greased bowl, cover and let rise for about 1 hour, until doubled.

Shaping and baking

  1. Divide the dough in two and roll each half on a lightly floured surface into a sheet about ¼ inch (½ cm) thick.

  2. Spread each sheet with the pesto or tomato spread, scatter the cheese evenly over it and roll up into a log.

  3. Cut each log in half lengthwise with a smooth knife.

  4. Cross the two halves in an X with the cut sides facing up, twist them around each other and pinch the ends.

  5. Place each loaf in a greased loaf pan, brush with a little of the egg and milk wash and let rise for about 1 hour.

  6. Bake in an oven preheated to 350°F (175°C) for 30-35 minutes, until golden.

Source: ChefEf (chefef.com)