Pesto Parmesan Bread
Popping with Pesto and Parm, a Practically Perfect Plaited Pastry?? What can’t be said with alliteration can be understood by eating a slice or two of this herby-cheesy bread!
Pesto Parmesan Bread
1 package dry yeast (1 tablespoon) ¼ cup warm water 4 - 5 cups all-purpose flour ½ cup butter, melted ½ cup milk 1 cup warm water ¼ cup sugar 2 teaspoons salt 1 tablespoon dried parsley 1 teaspoon dried chopped onions pinch of cayenne pepper or dried red pepper flakes 1 egg, beaten 1 cup basil pesto 1 1/2 cups grated Parmesan cheese 1/4 cup sesame seeds
-In a large mixing bowl of an electric mixer, mix yeast and ¼ cup lukewarm water. Let stand 5 minutes, until yeast is dissolved. Stir in 2 cups of flour, melted butter, milk, warm water, sugar, salt, egg, dried parsley, dried onions, and cayenne pepper. Blend at low speed until moistened, then beat another 2 minutes at medium speed.
-Change to the dough hook and mix in remaining flour on low speed for 6 - 7 minutes. Remove the dough from the mixer and on a lightly floured surface, knead the dough a few times by hand, then shape the dough into a ball, tucking the edges under. Oil a large bowl with 1 tablespoon oil, then place the dough ball, top side down, in the oil and rotate and turn until the surface is coated lightly with oil. Place right side up in a bowl.
-(If kneading by hand, work the dough with the mixer until the beater can’t handle it, then turn the dough out onto a well-floured surface. Add more flour 1/2 cup at a time as you knead, pushing the dough with the heels of your hands and then folding it over itself. Put some muscle into it. As dough becomes sticky, continue adding just enough flour and kneading until dough is smooth - this will take 8 - 10 minutes. Shape the dough into a ball by tucking and pulling the edges under the ball. Then continue with the recipe below.)
-Cover the dough with plastic wrap or a kitchen towel and set to rise in a warm place until doubled in bulk (about 1 hour to 1 hour and 15 minutes).
--To test the dough to make sure it has risen enough, poke a hole in the center with your finger. The hole should stay and not fill in completely. If it does, continue the rise for another 15 minutes, then check again.
-Knead dough on a floured surface a few times, then shape into a long roll (snake). Let the dough rest 5 minutes. With a rolling pin, roll the dough out to a rectangle, approximately 18 inches by 10 inches. (You must be patient and coax the bread dough to roll out. It takes some time as most yeast doughs have to relax and ease into a new shape. Roll it to as large a rectangle as possible without stretching or tearing the dough, then walk away for 5 minutes, then come back and roll again. Repeat. By the third time or so it should be willing to stay in just about the shape you want it to be.)
-Spread the pesto over the surface of the dough, then sprinkle evenly with Parmesan cheese and sesame seeds.
-Starting at one of the longer edges, roll the dough tightly with your hands to the other side, encompassing the filling, as you would for cinnamon rolls. Let the rolled dough rest on the counter for about 10 minutes, seam side down. With a bench scraper or sharp long knife, slice the roll in half, the long way (this will expose parts of the center with its filling)
-Take the two ends of one end and pinch them firmly together, then tuck them under the end. Begin to braid (twist) the dough at that end by laying one length over the other, twisting it so that the open edges where the filling is exposed are on the top of the loaf. Continue braiding to the other end, then pinch those ends firmly together and tuck under the dough. Place the loaf on a greased cookie sheet or line the sheet with parchment paper. Cover the loaf lightly with plastic wrap or a kitchen towel and let rise in a warm place for about 45 minutes. Preheat the oven to 375 degrees and place a pan of hot water on the bottom of the oven or on a bottom rack below the center rack where you will place the bread. This helps create a moist environment to allow the bread to develop a crusty exterior.
-Bake until puffy and golden, 40 - 45 minutes. Tap the bottom of the loaf - it should be hard and sound hollow or test with a thermometer, which should register about 190 degrees when the bread is cooked. Remove the loaf from the oven and let cool for 10 minutes before serving. Makes 1 loaf to serve 8 - 10. Serve with olive oil and balsamic vinegar or marinara sauce in a small dish, or with pasta, soups and salads.
Cut the rolled, filled dough in half, down its length, with a bench scraper or sharp knife.
Beginning at one end, pinch the ends firmly together, then begin to braid (twist) the bread, so that the cut edges are on the top, if possible, to give a peak to the filling.
Braid (twist) the two lengths together to the other end, tightly but not pulling and stretching the dough.
Tuck the pinched ends under the bread, place the loaf on the prepared cookie sheet, then cover and let rise. Bake until crusty and golden.
Let rest 15 minutes before slicing. Great to eat both warm or cold and makes excellent toast!
Try filling your bread with different fillings. An olive loaf is another variety that is tasty!
A beutiful, enticing loaf of bread, with the delicious falvors of pesto and Parmesan Cheese!
PERSNICKETY NOTES:
**Homemade Pesto Recipe: If you want to try your hand at making pesto at home, here is an easy recipe:
Perfect Pesto
2 cups packed basil leaves, removed from stem, washed and dried 3/4 cup extra virgin olive oil 1/2 cup pine nuts 3 cloves garlic, finely chopped 1 teaspoon salt, or more to taste 3/4 cup finely grated Parmesan cheese squeeze of fresh lemon juice freshly ground pepper
-In a food processor or blender, combine basil leaves, pine nuts, garlic, lemon juice and salt. Pulse on high speed and as the machine is running slowly, add the olive oil. Process on high for about 2 minutes, until well combined. Scrape into a medium bowl and stir in the cheese. Cover with plastic and chill for at least 30 minutes to allow the flavors to meld. Stir, then taste and add more salt if needed along with a dash of freshly cracked pepper.
**You can use freezer dough if you are not comfortable making your own bread, though it won’t be quite as tasty. If you can find fresh or frozen French bread dough at your grocery store, that would work best. Allow to thaw completely if frozen or come to room temperature if chilled before shaping loaf.
