400 g flour
1 package brewer’s yeast powder
5 tablespoons grapeseed oil (or other neutral oil)
180 ml milk
1 teaspoon sugar
½ teaspoon salt
Homemade pesto Genovese (its recipe)
Activate the yeast in a cup with the milk, sugar and a little flour. Leave in a warm place to rise. Sift the flour in a large bowl, salt it and make a well in the center. Pour in the yeast, beaten eggs, oil and a little warm water. Knead a soft and smooth dough. Let rise in a warm place until it doubles in volume.
Tip a sheet of baking paper on the work plan. Sprinkle with flour. Pour the batter over. Then roll it into a rectangle 1 cm thick. Cut lengthwise into three strips of equal width. Coat each generously with pesto. Fold the dough lengthwise over itself by pinching the edges to weld, forming three sausages. Braid the three rolls together, then join the two ends to form a bun. Transfer to a round baking dish, lined with parchment paper.
Let rest about 1 hour. When the batter rises again, brush it with oil and sprinkle with dried basil. Bake for about 45 minutes at 180°C or the time to brown gently.