Pesto and Parmesan Bread
Britnie took a bite of this one and I immediately knew I had a winner. It’s a little more work because you need to make a small amount of pesto. But the fact I made this on Saturday and it was gone on Sunday says a lot. Like all the recipes I’ve been doing, this makes two loaves.
First make the pesto mixture
1 cups fresh basil leaves, packed
1/4 cup shredded Parmesan cheese
1/4 cup extra virgin olive oil
2 minced garlic cloves
Salt and pepper to taste
Just mix this all up in a food processor for 30 seconds
Then make the bread dough
1 cup warm water
1 1/2 cups water
2 1/2 t yeast
2 t kosher salt
1 T honey
6 cups flour
4 t softened butter
Combine the warm water with the yeast and sugar in a bowl and let it get foamy for 5 minutes or so. Add the remaining water.
Combine the dry ingredients in the mixer and let it mix for 30 seconds. Add in the softened butter and wet ingredients slowly and let it mix for about a minute. If it’s still sticking to the sides, add a little more flour. If it’s clumpy add a little more water.
Put the ball of dough in a bowl sprayed with Pam and let it rise for an hour. Cover the bowl with plastic wrap sprayed with Pam.
Flatten the dough into a rectangle about 10 inches long. Spread a thick layer of the pesto at the beginning of the rectangle, then roll it halfway and add another layer of pesto. Roll it the rest of the way into a loaf and pinch the ends so the pesto doesn’t leak all over the place.
Preheat the oven to 400F. Brush the top of the loaf with olive oil and sprinkle crushed basil and kosher salt on the top. Put in the loaves and drop the temperature to 375 F
Bake for 25 minutes at 375 F. Sprinkle Parmesan cheese on the top of the loaves and cook them for five more minutes.