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Pretty Pesto Bread

August 17, 2015

I really loved the way this bread turned out. I put mine on a small cookie sheet to cook it. The recipe said to put in a 10 in. bread loaf pan. I thought it was way to nice looking to squish in the pan. I twisted the two pieces together. So here it is, in all it's spread out glory. Garlicy, Basily and bready. Not even very hard to make.  I think I will make crutons, with what ever is left of this bread. I found this recipe on Baked by Rachel. 

 

 

 

 

 

Ingredients:

 

Loaf:
1 1/4C water
2 1/4 tsp active dry yeast
1 tsp granulated sugar
1 1/2C all purpose flour
1C white whole wheat flour
1 tsp fine sea salt
3 Tbsp Parmesan cheese

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

 

Directions:

 

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. 

 

 

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