Leavened Bread with Basil Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,505 cal. | (167 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 219 g | (189 %) | ||
| Carbohydrates | 299 g | (199 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 16.7 g | (56 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 9.8 μg | (49 %) | ||
| Vitamin E | 18.5 mg | (154 %) | ||
| Vitamin K | 52.8 μg | (88 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 879 μg | (293 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 110 μg | (244 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,657 mg | (41 %) | ||
| Calcium | 542 mg | (54 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 16.1 mg | (107 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 101.3 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 1,535 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 350 grams Pastry flour
- 15 grams fresh Yeast
- 150 grams butter
- 1 Tbsp sugar
- salt
- 4 eggs
- Pastry flour (for working)
- 2 handfuls Basil
- 1 garlic clove
- 4 Tbsps olive oil
- 2 Tbsps Pine nuts (roasted)
- 2 Tbsps grated Parmesan
- freshly ground peppers
- 1 egg yolk
Preparation steps
Pile the flour on the work surface and make a well in the center. Crumble the yeast into it and mix with 3-4 tablespoons of lukewarm water. Distribute pieces of the butter over the top and shower with the sugar and 1 teaspoon of salt. Break the eggs into the center and knead all the ingredients into a smooth dough. If necessary, add a little extra water or flour. Cover and leave to rise for about 20 minutes.
Knead again on a floured surface and leave to rise for another 20 minutes.
For the pesto, rinse the basil, shake dry, pluck off the leaves and purée finely with the peeled clove of garlic, the oil and the pine nuts. Mix in the Parmesan and season well with salt and pepper.
Knead the dough again and roll out into a rectangle of about 30 x 50 cm (approximately 12 x 20 inches). Drizzle with the pesto and roll up.
Place in a lined loaf tin and leave covered for about another 40 minutes.
Preheat the oven to 200°C (approximately 400ºF).
Brush the dough with the egg yolk and bake for about 50 minutes until golden brown (test with a toothpick).
Remove from the oven and allow to cool completely before serving.
