BRAIDED PESTO BREAD

BRAIDED PESTO BREAD image

Number Of Ingredients 14

1 cup warm water
1 tbsp sugar
2 1/4 tsp (1 package) instant yeast
1 1/2 tsp salt
2 tbsp olive oil
2-3 cups flour (I used 2 cups white whole wheat + 1/2 cup bread flour)
1/4 cup pine nuts, extra for garnish
1/2-3/4 cup pesto, recipe following (blend in blender):
2 cups packed lemon basil
1/2 cup pine nuts
2 cloves garlic
1/4 cup olive oil
1/2 tsp salt
freshly ground pepper

Steps:

1. Proof yeast: Dissolve the sugar and yeast in warm water, and let stand for 5-10 minutes until mixture is frothy. 2. Add salt, olive oil, 1/4 c. of pine nuts and 2 cups of flour. 3. Mix dough by hand. Once the dough is sticking together and slightly tacky turn out onto floured surface and begin kneading, adding remaining 1 cup of flour, 1/4 cup at a time, until the dough is smooth and not sticky. (I used about 2 1/2 cups of flour in total.) 4. Knead for 5-10 min. until dough is elastic. 5. Place dough in a large lightly greased bowl, cover and let rise in warm spot for 1-1.5 hours until doubled. Check to see if dough is done rising: push into it with two fingers, 1″ deep. If the dough springs back it isn't done rising, if it essentially stays indented then it is done. 6. Shape dough: roll dough out into approximately a 9″ x 13″ rectangle. Spread pesto in thin layer over dough. Sprinkle more pine nuts here if you would like. Roll dough along short-edge to get a roll that is about 9″ long. With sharp knife, cut roll in half lengthwise, all the way through. Gently, leaving cut side open, twist two long halves together by draping them over each other. Place shaped dough in 8 x 4-in loaf pan. Put any pesto that might have dripped out during shaping in crevasses on top. Sprinkle pine nuts for garnish over the top. Let rise for about 1 hour or until doubled in size. 7. Preheat the oven to 350 ºF, bake for 30-40 minutes until the crust is a golden brown.