Description
This Vegan Pesto Bread Wreath is a visually stunning and delicious plant-based bread recipe featuring a rich macadamia basil pesto swirled inside a soft, fluffy bread dough. Perfect for sharing at gatherings or festive occasions, this recipe combines freshly made macadamia basil pesto with a tender, aromatic bread shaped into a braided wreath, baked to a golden perfection and topped with vegan butter, macadamias, and cherry tomatoes.
Ingredients
Scale
Macadamia Basil Pesto
- 2 cups (40g) packed basil leaves (can substitute half with other green herbs or leafy greens)
- ¼ cup (35g) Australian macadamias
- 1 tablespoon lemon juice, to taste
- 3 tablespoons nutritional yeast, to taste
- 1-2 cloves garlic, to taste
- ½ teaspoon salt, to taste
- ¼ – ½ cup (65g-125g) extra virgin olive oil
Bread Wreath Dough
- 2 ½ – 3 cups (315 – 375g) all-purpose plain flour or bread flour (start with less flour and add more if needed)
- ⅔ cup (165g) dairy-free milk, warmed
- ½ cup (115g) vegan butter, room temperature
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (10g) instant dry yeast
- 1 tablespoon dried herbs (e.g. dried oregano, basil, rosemary)
- Pinch of salt, if not using salted butter
For Decoration
- Melted vegan butter
- Whole and crushed macadamia nuts
- Cherry tomatoes
Instructions
- Make the Pesto: Optional: Toast macadamias in a dry frying pan for 5 minutes or until fragrant. Add basil leaves, macadamias, lemon juice, nutritional yeast, garlic, and salt to a food processor. Process until mixture breaks down. Slowly drizzle in olive oil while processing until a thick paste forms. Stop to scrape sides as needed. Season to taste and set aside.
- Make the Dough: Combine flour, warm dairy-free milk, vegan butter, sugar, instant dry yeast, dried herbs, and salt in a stand mixer bowl or large mixing bowl. Knead with hook attachment for 5-10 minutes until dough is soft and stretchy; alternatively, mix by hand with a wooden spoon and then knead on a lightly floured surface until soft and stretchy. Adjust flour or milk if dough is too sticky or dry.
- Proof the Dough: Place dough in a clean bowl, cover with a tea towel, and leave in a warm spot for 1-2 hours until doubled in size. Optionally, refrigerate overnight for easier shaping.
- Assemble the Wreath: Dust a surface with flour. Roll dough out to approximately 60 x 20 cm (24 x 8 inches). Spread pesto over two-thirds of the dough, leaving one-third bare. Fold the bare third over the middle, then fold the remaining third over that. Cut dough into 3 long strips with pesto filling facing up. Braid tightly starting from the middle. Form braid into a circular wreath shape on parchment paper. Cover with a tea towel and rest for at least 1 hour until 20% larger.
- Bake the Wreath: Preheat oven to 180°C (350°F). Bake wreath for 25-30 minutes until golden brown and surface feels firm yet springy. Cool on baking tray.
- Decorate and Serve: Brush warm wreath with melted vegan butter. Sprinkle with whole and crushed macadamias and cherry tomatoes. Slice and serve warm or at room temperature. Best eaten same day, or store airtight at room temperature for 1 day or refrigerate up to 3 days; warm before serving if refrigerated.
Notes
- Instant dry yeast does not require proofing; for other yeasts, proof with warm milk and sugar until bubbly before use.
- For easier shaping, dough can be chilled overnight in fridge; allow to come to warm room temperature before shaping.
- If dough feels too soft to shape, chill for at least 30 minutes to firm up.
- If oven heat is uneven and wreath browns too quickly, cover with aluminum foil to prevent burning.
- The wreath is best eaten fresh but can be stored for short periods as noted above.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of wreath)
- Calories: 260 kcal
- Sugar: 3.5 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
