Jamie olivers twister bread with green pesto recipe

Recipe By Slurrp

Jamie Oliver's Twister Bread with Green Pesto is a delicious and visually stunning bread that is perfect for sharing. The bread is twisted and filled with a flavorful homemade green pesto, which adds a burst of freshness to every bite. The dough is soft and fluffy, with a golden crust that adds a satisfying crunch. This recipe is a great way to impress your guests or to enjoy as a special treat for yourself.

3.6
23 Rating -
Rate
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1hr 20minstotal
1hr Prep
20minsCook
1hr 20m.total
1hr Prep
20m.Cook
Jamie olivers twister bread with green pesto recipe
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ingredients serve

Ingredients for Jamie olivers twister bread with green pesto recipe Recipe

  • 0.38 cup All Purpose Flour
  • 0.13 Packet Active Dry Yeast
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Sugar
  • 0.16 cup Warm Water
  • 1/4 tablespoon Olive Oil
  • 0.06 cup Green Pesto
  • as required Olive Oil, For Brushing
  • as needed Salt, For Sprinkling

Directions: Jamie Olivers Twister Bread With Green Pesto Recipe Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine flour, yeast, salt, and sugar. Gradually add warm water and olive oil, mixing until a dough forms.
  • STEP 2.Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
  • STEP 3.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • STEP 4.Preheat the oven to 425°F (220°C).
  • STEP 5.Roll out the dough into a large rectangle on a floured surface. Spread the green pesto evenly over the dough.
  • STEP 6.Starting from one of the long sides, tightly roll up the dough into a log. Using a sharp knife, cut the log in half lengthwise, leaving one end attached.
  • STEP 7.Twist the two halves together, keeping the cut sides facing up. Shape the twisted dough into a circle and pinch the ends together to seal.
  • STEP 8.Transfer the twisted bread onto a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with salt.
  • STEP 9.Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  • STEP 10.Allow the bread to cool slightly before serving. It can be served warm or at room temperature.
  • STEP 11.Store any leftovers in an airtight container at room temperature for up to 2 days.

Cooking Tips

  • Make sure the water used to activate the yeast is warm, but not too hot, as it can kill the yeast.
  • If the dough is sticky while kneading, add a little more flour, but be careful not to add too much.
  • Feel free to customize the pesto by adding other ingredients like garlic, pine nuts, or Parmesan cheese.
  • For a more intense flavor, let the dough rise in the refrigerator overnight.

Storage and Serving

  • Serve the Twister Bread with Green Pesto as an appetizer, alongside a bowl of marinara sauce for dipping.
  • This bread is best enjoyed fresh, but can be reheated in the oven at 350°F (175°C) for a few minutes.
  • To freeze the bread, wrap it tightly in plastic wrap and place it in a freezer bag. Thaw in the refrigerator overnight before reheating.
Nutrition
value
46
calories per serving
4 g Fat< 1 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    < 1g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    2mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    2mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    15mg
  • Manganese
    < 1mg
  • Phosphorus
    24mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp