Dreaming of this super fluffy Herby Garlic Pesto Plait Loaf today! It is literally the perfect bread for sharing, for serving as garlic bread, or for eating all to yourself (don’t mind if I do)! I have mastered fluffy bread with this recipe, and I can assure that you won’t be disappointed. It’s got all the flavours of garlic bread, it toasts perfectly, and you even sort of get your greens in with the pesto (not really but I like to think you can).
Honestly, I have been obsessed with breadmaking for such a long time now. Do you think I should set up my own mini bakery??? I’ve been toying with the idea. But this plaited loaf has definitely been a highlight of my week. I love serving this Herby Garlic Pesto Butter Plait Loaf sliced and toasted on the side of a good hot bowl of pasta.
The key to this recipe is to make sure you FILL the centre with loads of pesto, so you get that real earthy good flavour. I’m a very big fan of pesto, particularly with bread, and my Garlic Walnut Kale Pesto just works so beautifully. The plaiting of the loaf is also super simple to do as well so you’ll have no doubts about presentation.
Let’s take a look a little closer.
To make the bread all beautiful and fluffy (I swear I’m in love with this recipe right now) you want to make sure that you start out fluffy. When preparing the yeast mixture, make sure you give the yeast a good time to get all foamy on the top. I LOVE using unsweetened oat milk in this recipe, mainly because it’s really creamy but it also has a subtle flavour which doesn’t distract from the pesto later on.
To keep the fluffiness, when you’re working with the dough, be sure not to handle it too much, otherwise you’re going to end up with tough bread and no one wants that. Prove the dough in a nice warm place where it won’t be disturbed and make sure it has doubled in size before continuing on with the next step.
I’ve made shaping the dough super simple as well. I wanted to incorporate layers into the bread before plaiting to make sure the pesto goes all the way through the dough, but this doesn’t add any complexity. Once you’ve added a good load of pesto and butter and all those yummy fillings, fold the thirds of the dough over the top of each other (like a pamphlet) so you’ve got three layers. Cut lengthways into three strips and plait! It’s as simple as that (no nonsense in this kitchen).
When baking, OF COURSE you want to spread a little melted vegan butter or plant milk on the top to give it that nice golden brown colour when it comes out the oven. You could even brush with melted vegan garlic butter if you wished, for an extra garlic kick (I’ve never tried this, but if you do let me know how it goes!). Leave to cool, slice, then serve! Literally the best bread you’ll have ever tasted!
Finally, if you make this Herby Garlic Pesto Plait Loaf, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful week, happy March, and I wish you a safe and warm rest of the week! I look forward to hearing from your soon!
Herby Garlic Pesto Plait Loaf
For the bread:
- 1 packet dry active yeast
- 1 tsp granulated sugar
- 300ml unsweetened plant milk, warmed
- pinch of salt
- 375g strong white bread flour
For the herby garlic pesto filling:
- 50g vegan unsalted butter, softened
- 1/2 batch Vegan Garlic Walnut Kale Pesto
- salt and pepper, to taste
To make the bread dough:
- In a small bowl, combine the yeast and sugar. Beat in the warmed milk using a fork and leave to sit for 5-10 minutes until the surface is foamy.
- In a separate bowl, mix together the flour and salt. Make a dip in the centre of the flour and pour in the yeast mixture. Stir everything together carefully using a wooden spoon until just combined.
- Turn the dough out onto a clean, lightly floured surface and knead for a couple of minutes until smooth and elastic. Form the dough into a ball and place it in a lightly oiled bowl. Cover and leave to prove for 1 hour.
- Turn the dough out onto a lightly floured surface and spread into a large rectangle using your fingers Spread the butter and then the pesto over the entire surface of the dough, making sure everything is evenly spread. Season with salt and pepper.
- Fold one third of the dough over the central third, then repeat on the other side, so the dough is now in three layers. Cut this lengthways into three strips, leaving the top of the dough attached. Plait the three strips semi-loosely into a braid. Tuck the edges under, transfer to a lined baking sheet, cover, and leave to rise for 30 minutes.
- Preheat the oven to 180˚C (350˚F). Brush the dough with a little melted vegan butter. Once the oven is up to temperature, bake the bread for 30-35 minutes until golden brown on the top. Leave to cool for 20+ minutes then slice and serve warm. Enjoy!