Moroccan knotted bread

Ingredients:

• 4 cups (600g) white bread flour + extra for dusting
• ¾ packet (8g) instant yeast
• 1 tsp (5ml) each salt, ground coriander, cumin and paprika
• ½ punnet (10g) fresh parsley, chopped
• 1⅓ cups (330ml) lukewarm water
• 3 tbsp (30ml) olive oil
• 2 cloves garlic, grated
• 1 bottle (130g) red pesto
• 3 Tbsp (45ml) harissa paste (optional)

Method

1. Preheat oven to 200°C. 
2. Place flour, yeast, salt, spices and parsley in a mixing bowl.
3. Combine water, oil and garlic.
4. Gradually add to dry ingredients while kneading for 5-8 minutes or until smooth.
5. Place in a lightly oiled bowl, cover with clingfilm and allow to rise until doubled in size.
6. Roll out dough on a floured surface into a 60cm x 45cm rectangle.
7. Brush with pesto and harissa paste, leaving a 3cm border on one of the long sides.
8. Roll into a log shape towards the border.
9. Cut log down the centre, leaving the top end uncut and attached.
10. Braid dough in criss-cross pattern and pinch end to secure.
11. Bake for 30-40 minutes.
12. Serve warm with butter.

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