Comments on: Russian Braided Bread with Pesto Filling

By: Melissa Griffiths

Melissa Griffiths — Mon, 20 May 2024 22:50:32 +0000

In reply to Varsha. The acid helps the dough to be tender!

By: Varsha

Varsha — Sun, 05 May 2024 16:39:51 +0000

In reply to Vanessa. .Can I ask you the purpose of adding white vinegar .. this is the first time I have seen a bread recipe with vinegar . Looking forward to baking this beauty

By: Barbara Schieving

Barbara Schieving — Fri, 05 Nov 2021 01:17:27 +0000

In reply to Nova.

Hi Nova – unfortunately, I don’t know the history. I did a little research though and thought the history of braids in Russia was very interesting https://en.wikipedia.org/wiki/Russian_braid

By: Nova

Nova — Thu, 04 Nov 2021 22:52:02 +0000

Maybe this is a rhetorical question, but why is it called Russian braided bread? Is it inherently Russian? What exactly makes it different from other braided bread? I’m dying to know!

By: Barbara Schieving

Barbara Schieving — Thu, 20 May 2021 16:14:47 +0000

In reply to Ambre Chevalier. That's awesome Ambre! I love the idea of making it weekly and changing up the fillings. Thanks for sharing!

By: Ambre Chevalier

Ambre Chevalier — Thu, 20 May 2021 13:51:34 +0000

I make this bread every Saturday. I fill it with many different fillings, from pesto, sun dried tomatoes, to chocolate, and jellies. Everyone loves it and the recipe is easy. Thank you,

By: Barbara Schieving

Barbara Schieving — Sun, 14 Mar 2021 00:30:16 +0000

In reply to Marie-Eve Dubuis. Wow - such wonderful ideas! Thanks so much for sharing Marie-Eve. So fun to hear that you love the recipe and you and your family are enjoying it so much.

By: Marie-Eve Dubuis

Marie-Eve Dubuis — Sat, 13 Mar 2021 17:25:23 +0000

Hello Barbara,
I think I have made this bread 7-8 times already! So easy to make, versatile and the result is impressing. I have tried the pesto filling (my nieces devoured one in record time) multiple times and a mixture of crushed dukkah spices, sesame seeds and olive oil. Last week, I decided to go for a sweet version. I filled the bread with sweetened chestnut cream (from a can) and sliced almonds. Even my dad, who was a Swiss pastry chef, asked for the recipe! This morning I tried another sweet filling (apple butter, maple sugar and cinnamon) and it turned out great! My partner poured maple syrup on a slice and after one bite said he loved me very much 😉 haha. For the sweet versions, I scaled the salt to 1 tsp and cooked only 5 min at 400’F and then lowered to 350’F. The sugar from the filling tends to caramelize quickly so 5 min at 400’F is enough. Thank you very much for the recipe! It has become a favorite here 🙂

By: Barbara Schieving

Barbara Schieving — Sun, 14 Feb 2021 23:47:34 +0000

In reply to Mary Ann Sullivan.

Hi Mary Ann – I’m sorry, I don’t have any experience making this bread with gluten-free flour. If you give it a try, let me know how it goes.

By: Mary Ann Sullivan

Mary Ann Sullivan — Sun, 14 Feb 2021 18:39:34 +0000

My friend makes this bread I am going to try it. Can you substitute for any gluten free flour?? I’m wondering if it will rise the same.