I was always told you should never waste food. There are million dishes you can make with leftovers. I must say, I’m not always as good as I should. Sometimes I find something in the back of my fridge that can’t be rescued, but I work on it, so it doesn’t happen too often.
Last week I had a half of bag of spinach, that started to look poor. It wasn’t a salad day, so I decided to make quick pesto, I threw some olive oil, garlic, Parmesan and walnuts. I must say it wasn’t the best pesto I’ve made, but I had a few extra days to decide what I want to with it. It was used to make this bread. Bread is beautiful solution for leftovers, it takes different ingredients gracefully. Pesto adds the colour and flavour. My swirls are creative as I was trying to do some fancy braiding, that didn’t work, well that happens, hopefully yours will work nicer and I will do another braiding test soon.
The recipe adapted from “Dough” by Richard Bertinet
For a 9x28cm loaf pan
- 500g strong bread flour
- 20g coarse semolina
- 2 tsp dry instant yeast
- 1 1/2 tsp salt
- 50g olive oil
- 320g water, lukewarm
- 4-6 Tbsp pesto