Pain Pesto (Pesto Swirl Bread)

UPDATE: I'm happy to say that it's only day 2, and the whole loaf is almost gone. Embarrassingly, I'm responsible for about half of it! ;D

I've been in the mood to bake bread this week. I set out to choose a bread recipe to use the 6 egg yolks I have in the fridge, but when I found this recipe for pesto bread in A Passion for Baking by Marcy Goldman, I could practically hear my basil plant screaming "yeeaahh pick that one!!" How can I say no to talking botanicals?? The recipes calls for a jar of prepared pesto, and I'm sure Buitoni would've done a fine job. But, HELLO!?!? It's summer! Pretty much the only thing I get excited about in the summer is Stephanie coming to visit and making my own pesto! I found the pesto recipe in the newest addition to my bookshelf, Eating the Greek Way by Fedon Alexander Lindberg, M.D. (got it for a whopping $3.99 at Ross). I couldn't stop eating the pesto by itself, but I knew I had to save at least 1/2 cup of it for the bread. Speaking of the bread...

Ohhh bread... what did I do wrong? I felt I was being so gentle and kind to you. I patiently waited for you to rise. I handled you tenderly when I rolled you out. I bathed you in glorious pesto. I tucked you into a nice warm oven. And you came out looking like the puniest swirl bread I've ever seen. Were you not fond of me halving your recipe? Did I roll you too thinly? Did I squeeze you too tightly? Did I possibly over-proof you? Will I ever know? Don't worry though, bread, because your puny layers were still delicious. We will meet again soon, and hopefully you won't be so deformed next time. Until then, I wish you a safe journey as you travel down the esophagi of my family and friends. Tata for now!

What? You say I was talking to the bread? Nooo! I'd never do that. I'm not a lunatic who talks to various inanimate objects such as televions, stoplights, and food! *subject change* Here's the recipe... ;)

Pain Pesto (from A Passion for Baking by Marcy Goldman)
Makes 1 large loaf

1 1/4 cups warm water (100 to 110 degrees F)
1 tablespoon rapid rise yeast
4 cups, approximately, bread flour
1/3 cup extra virgin olive oil
5 teaspoons sugar
2 3/4 teaspoons salt
1 (10 oz) jar of prepared pesto (a generous cup)
Dustings of salt, pepper, Parmesan cheese, and parsley

Stack two baking sheets together and line top sheet with parchment paper.
In mixing bowl, hand whisk water and yeast together and let stand 3 minutes to dissolve yeast. Add one cup of flour and stir briefly. Then stir in oil, sugar, salt, and most of remaining flour. Mix ingredients and then attach dough hook and knead on lowest speed 6 to 8 minutes until smooth and elastic, adding more flour as required.
Remove dough hook from machine and spray dough with nonstick cooking spray. Cover entire mixer with clear plastic bag. (Or remove the bowl, cover it with plastic wrap and place it in a turned-off, warm oven [below 200 degrees F].) Let rise 45 to 90 minutes or until almost doubled.
Gently deflate dough on lightly floured surface. Let rest 10 minutes and then roll out into 20x20 inch shape. If dough resists, let it rest a few more minutes and roll out gently. Drizzle some additional olive oil on dough and then smear pesto all over surface. Roll up jelly roll style. Shape into "S" shape on prepared baking sheet.
Drizzle olive oil on top and dust with salt, pepper, Parmesan, and parsley. Cover loosely with plastic wrap and let rise until puffy, about 45 to 60 minutes.
Preheat oven to 350 degrees. Press bread down slightly before it goes into the oven. Bake until it is well browned, about 35 to 45 minutes. Cool to warm on baking sheets before cutting.

Pesto Sauce (from Eating the Greek Way by Fedon Alexander Lindberg, M.D.)
Makes 1 cup; 6 to 8 servings

3 tablespoons pine nuts (I used a handful of walnuts)
1 ¼ cups fresh basil leaves
2 garlic cloves, crushed
½ cup freshly grated Parmesan cheese (I used Parmigiano-Reggiano)
¼ cup olive oil (I added 2 extra tablespoons to loosen it up)
Salt and pepper

Toast the nuts lightly in a dry skillet over medium heat until just golden but not browned, 5 minutes. Set aside to cool.
Put the nuts in a food processor or blender, add the basil, garlic, Parmesan, and oil, and purée to make a smooth sauce. Season with salt and pepper. (I added about ¼ teaspoon of kosher salt and a few turns of the pepper mill.)

Baca Juga