Monday, June 30, 2014

Braided Pesto Bread

This was a great tasting bread that really was easy to make.  Roll the bread up tightly so that it will be easier to slice(ask me how I know this)  I had frozen pesto from last year, so thawed that and used it.  YUM!



Braided Pesto Bread
http://www.bakedbyrachel.com

Loaf:
1 1/4C water
2 1/4 tsp active dry yeast
1 tsp granulated sugar
1 1/2C all purpose flour **Beth needed over ½ c more
1C white whole wheat flour
1 tsp fine sea salt
3 Tbsp Parmesan cheese*** For after rise

Pesto:
2C packed fresh basil
2 cloves garlic
1/2C Parmesan
3-4 Tbsp olive oil


Heat water to 115°F. Dissolve yeast and sugar in warm water. Allow yeast to proof.

To the bowl of a stand mixer, fitted with dough attachment, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed to medium high, mixing until dough comes together in a clean ball. Shape dough into a smooth ball, transfer to a lightly greased large bowl. Cover and allow to rise for one hour or doubled in size.

Meanwhile, prepare pesto sauce in a food processor. Blend together basil and garlic. Add cheese, blending quickly. With lid on and food processor running on low, slowly drizzle in olive oil.

Roll out dough on a silicone counter mat into a 10 x 20-inch rectangle. Spread pesto sauce out to 1/2-inch from edges. Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go. Using a sharp knife, carefully slice completely through dough, end to end. Braid dough. Carefully transfer to a lightly greased 10-inch loaf pan. Sprinkle with Parmesan cheese. Lightly cover and allow to rise for an additional 30 minutes.

Preheat oven to 350°F. Bake for 40 minutes or until internal temperature reaches 190°F.

Cool on a wire rack. Store in an airtight container.
 

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