Shared April 17, 2012

Pesto Braid Bread

I kind of love bread. This is no secret. I also love pesto. How can you go wrong with basil, garlic, Parmesan, and pine nuts. I love all of these things. The original recipe for this bread has a sweet filling which typically I’m all about, but today I was in a slightly more savory mood. I decided to use a pesto filling (because I love pesto) and I’m very glad I did. Its a very pretty bread with hidden goodness inside.

Pesto Braid Bread

Ingredients

Dough:

2 cups bread flour
3 cups all-purpose flour
1 envelope active dry yeast
3 tablespoons sugar
1-1/2 teaspoons salt
1/4 cup unsalted butter, cut up
1 cup water
3 large eggs, slightly beaten

Filling:

2/3 cup packed, coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts or sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled

Directions

1. Dough: In large bowl, mix 1 cup bread flour, 1 cup all-purpose flour, yeast, sugar and salt.

2. In saucepan, melt butter in water. Let cool to 120 degrees F to 130 degrees F on instant-read thermometer. Add to flour; beat with spoon until combined. Stir in eggs. Stir in remaining bread flour, then all-purpose flour, 1 cup at a time.

3. Knead dough on floured surface until smooth, 5 to 10 minutes, adding flour if needed. Place in greased bowl; turn to coat. Cover with towel. Let rise in warm place until doubled, 1 hour.

4. Filling: Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

5. Punch down dough; let rest 5 minutes.

6. Divide dough in half. Cover one half. Divide remaining half into thirds. Roll out a third into 15 x 5-inch rectangle. Spread with 3 tablespoons filling. Roll up from long side. Repeat with remaining 2 pieces.

7. Lightly coat 2 baking sheets with cooking spray. Braid 3 ropes. Tuck ends under. Place on baking sheet. Cover loosely with plastic.

8. Repeat with other half of dough for second loaf. Cover; let rise until doubled, about 45 minutes.

9. Heat oven to 375 degrees F. Uncover loaves. Brush with a small amount of leftover pesto if desired.

10. Bake in 375 degrees F oven for 30 minutes or until loaves sound hollow when tapped. Transfer to rack; cool.

Recipe Source: Adapted from Recipe.com and Allrecipes

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