Vegan Russian Braided Bread with Pesto Filling

I love pestos, obviously i make varieties of pestos at home.Bread with pesto filling definitely goes directly to our favourite bread list, i tried my hands in making this Russian braided bread for this month's We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen. As Aparna asked us to chose any stuffed bread with a savory filling, actually she said to make a different shaped bread, immediately i checked my bookmarked recipes and baked this green gorgeous looking pesto braided bread. This bread is definitely a keeper, very easy to shape. This bread can be enjoyed thoroughly just like that or simply along with a bowl of warm soup to have filling and satisfying dinner. Pesto filling is used in this bread is Coriander, cashew pesto. This pesto gives any excellent flavor to this vegan bread which is dangerously addictive. One cant just stop with a slice.

This Russian braided bread, i picked from here, can be prepared even with cinnamon sugar filling, however i opted for a savoury version with a simple pesto. If you love pesto in your bread, trust me this bread will definitely satisfy your tastebuds. Since pestos gets ready in jiffy,you can make this bread easily at home. Also if you dont know how to shape, you can still make an easy breezy pesto rolls with this bread dough and with a homemade pesto.The choice is yours, however personally this braided bread is very easy to shape thats why i shared the stepwise pictures, check it and bake your own braided bread at home.

3+1/2cups All purpose flour
2+1/4tsp Instant yeast
2tsps Sugar
1+1/2tsps Salt
1+1/4cup Water
1/4cup Canola oil
1tbsp White vinegar
1/2cup Coriander Cashew Pesto

 In the bowl, take the flour, yeast, sugar, and salt.

 Heat water and canola oil until luke warm, add to flour mixture and add vinegar knead until well combined.

Knead the dough for 10 minutes. Place in a greased bowl, grease the top. Cover, let rise in warm place until almost double.

Grease springform pan, and line bottom with parchment paper or grease well. Set aside.

Punch down the dough. On a floured surface, roll the dough into very thin rectangle, as thin as you can.

Spread a thin layer of pesto on top of the dough. Start at the long edge and slowly, tightly and gently roll the dough into a log.

Use a bench scraper or a knife to cut the dough in half lengthwise.

Cross the two halves (layers facing up) to create an X shape.

Braid top and bottom of dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together.

Start at the thinner edge and slowly and very gently, roll the braid into large bun. Be careful to keep all the layers facing up. Pinch the end delicately.

Carefully pick up the braid and place in the prepared springform. Cover; let rise in warm place until almost double.

Preheat the oven at 400F,

Bake at 400º for 5-10 minutes, lower oven temperature to 350º and bake for an additional 20-30 minutes.

When the bread is out of the oven lightly brush olive oil on top and sides. Let cool on a rack.

Slice and enjoy.