Pesto Bread

Oh.  My.  Goodness.  I have just discovered an amazing new recipe.  (Blessing #407)  It's something I found on Pinterest.  My husband rolls his eyes every time I say "I got the idea (recipe, or whatever) from Pinterest!" 

I had Pesto Bread from Great Harvest Bread Company a couple weeks ago, and shared it with our small group one Sunday.  And a few days later, I was wondering around Pinterest.com and saw that someone "pinned" a recipe for Pesto Bread on her board.  I saved the recipe on my board and decided that today was the day to try it.  I'm so glad I did!

Pinterest gets credit for the whole meal tonight.  (#408)

Tuscan Pasta with Tomato Basil Sauce

and . . .



Savory Pesto Bread. 

Pesto is green.  Which makes it perfect for St. Patrick's Day!

It's amazing!

Mouth watering; soft and moist; and smells wonderful too. 

It was hard to stop at just one piece.  So I didn't!

Tuscan Pasta with Tomato Basil Sauce
Pasta - cooked (I used mostaccoili this time, but we also like it with farfalle)

While pasta is boiling, combine the following in a large pan and heat through:
1 jar Sundried Tomato Alfredo
2 TB white wine (or chicken broth)
1/2 c. fresh basil
1 jar oil-packed sundried tomatoes
Cooked chicken, cubed (Fritz' Meat sells pre-cooked cubed chicken breast in vacuum sealed packages that work great for things like this)

After pasta is finished cooking, drain and add to the sauce mixture. Toss to coat.

Serve, topped with grated parmesan cheese.

Savory Pesto 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 c. Peso
1/2 c. grated Parmesan Cheese

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 to a large bowl ( about a tablespoon ). Place the kneaded dough into the bowl and turn over a few times to lightly coat all sides of the dough. 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 dough in half. Using your fingers flatten out one of the pieces of dough.  Roll out the dough to a 9 x 14 rectangle. Spread half the pesto on top of the dough and sprinkle 1/4 of a cup Parmesan on top.

Bring in the short side by a half inch and then roll the dough like a jelly roll.  Pinch the seam closed. Take a sharp knife and cut the dough 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. 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.

Click here for step-by-step instructions with photos.