She's beautiful, huh?

 

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A beautiful loaf of soft and pillowy bread riddled with little bits of basil, parmesan, and pine nuts. Yum. Delicious with a little pat of butter but equally delicious without.

 

 

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Made to go alongside a bowl of homemade, creamy tomato soup. 

 

 

 And the next day toasted and made up with your favorite sandwich toppings. 

 

 

 Pesto Bread 

Taken from Cooking Bread 

 

 

 Dough 

2 cups warm water 

2 tablespoons olive oil 

2 tablespoons sugar 

1/2 cup skim milk powder 

1 tablespoon salt 

1 tablespoon instant yeast 

5 -5 1/2 cups bread flour 

 

Filling: 

2/3 cup pesto 

1 cup grated Parmesan

 

 

In a large bowl combine the water, olive oil, sugar, skim milk powder, salt and instant yeast. Mix till well blended. Add in a cup of flour and beat with a wooden spoon till smooth. Add in another cup of flour and do the same. 


Now, sprinkle a half cup of flour onto a flat surface and pour out the dough on top. Begin to knead and slowly add in more flour till the dough no longer sticks to the table. Knead for about 8 - 10 minutes. Add a little olive oil into a large bowl ( about a tablespoon ). Place dough into the bowl and turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest for an hour or till double in bulk. 


Pour out the dough onto a very lightly floured surface. Cut in half. Using your fingers flatten out one of the pieces. Roll out to a 9 x 14 rectangle. Spread half the pesto and 1/4 of a cup Parmesan on top. Bring in the side by a half inch and then roll the dough like a jelly roll. Pinch the seam closed. Take a sharp knife and cut down the center length wise. Open the jelly roll exposing the inside of the roll.Take the two cut pieces and braid them together with the cut side always facing up. 


Place the bread into a greased 4 1/2 X 8 inch loaf pan. Now, repeat this whole process with the second piece of dough. Then cover both loaves with plastic wrap and allow to rest for an hour or till double in bulk. Sprinkle the tops with the remaining Parmesan cheese and place into a preheated 375 degree oven for 30 - 35 minutes. Check the bread about 10 minutes before they are finished to see if you need to cover with tin foil if they are getting to brown. Remove from oven and allow to cool on a wire rack.

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