Pesto Stuffed Challah
Use your favorite challah dough recipe and make at least one loaf a little different by stuffing it with pesto. If you want to get even crazier go ahead and add sun-dried tomatoes and/or roasted garlic.
- Duration
- Cook Time
- Prep Time
- 2 loavesServings
Ingredients
2 pounds Jamie’s Challah Dough
- Extra virgin olive, such as Colavita
½ cup non dairy pesto
- 1 egg plus 2 tablespoon water for egg wash
Preparation
Line a baking sheet with parchment.
- Divide challah dough into 2 equal parts for 2 separate loaves. Divide each part into 3 equal pieces and roll them into long ropes using evoo to prevent sticking.
- On a lightly floured surface, flatten each rope with a rolling pin. Spread pesto in an even layer over the dough leaving space near the edges. Roll up the dough onto itself until it is back in a rope.
- Braid each set of 3 stuffed ropes together. Transfer to prepared baking sheet. Cover and allow to rise for 1 hour.
- Preheat oven to 350°F brush challah with egg wash and bake 35-40 minutes or until the surface is golden brown.
