Pesto Rippled Sourdough Bread

Not that Stay at Home Sourdough bread wasn’t absolutely amazing on its own - I just feel like I need a little time to “Ashley-ify” borrowed and gifted recipes.

I think I’ve had the time now for the sourdough.

It’s complete. It’s perfect. It’s soft. It’s tangy. And it’s sour.

This time, it’s laced with a ripple of savory basil pesto!

 

Pesto Rippled Sourdough Bread

1 recipe Stay at Home Sourdough + 1 Tbs. olive oil
1/4 cup basil pesto

 

Follow the instructions for both recipes, adding the oil to the bread dough.

On the second rise of the bread, divide the dough in half following the “folding” process. 

Place one half (stretched) in the bottom of a parchment-lined loaf pan.

Top with the pesto, spooning and spreading.

Layer the second half of the dough on top of the pesto.

 

Cover and let rise for several hours.

 

Preheat the oven to 450 degrees.

 

Bake the bread for 25 minutes, or until golden brown on top.

 

Remove from the oven and allow to cool for 20 minutes.

 

Slice and serve.