Ingredients

  • Bread Dough
  • 1 tablespoon yeast, fresh
  • ⅔ cup warm water
  • ¼ cup olive oil, virgin
  • 1 teaspoon salt
  • 1 ¾ cups flour, all-purpose
  • Basil Pesto
  • ½ cup basil, fresh coarsely chopped
  • ½ cup parsley, fresh coarsely chopped
  • 2 tablespoons pine nuts roasted
  • 2 tablespoons cheese, parmesan Regiano grated
  • 2 tablespoons olive oil, virgin
  • Sun Dried Tomato Pesto
  • ½ cup sun-dried tomatoes, oil-packed drained & reserved

Directions

1. Bread-Dissolve yeast in warm water. Stir in oil, salt and flour. Knead. Place dough in lightly oiled bowl, cover and let rise until double in size or spider web appearance. In mean time make pestos.
2. Basil Pesto: Blend all but olive oil in food processor. When paste-like, slowly add olive oil.
3. Tomato Pesto: Blend tomatoes in food processor until smooth. Add olive oil, if necessary, so a spreadable paste.
4. Knock down. Divide into 3 equal pieces. Roll out 1 piece to 1 cm thickness. Spread with basil pesto and roll up jelly roll style. Seal edges. Roll out second piece to 1 cm thickness. Spread with tomato pesto and roll up jelly roll style. Seal edges. Roll out third piece so long rope the size of the other two pieces. Braid. Place in oiled loaf pan, cover and let double in size or when lightly pressed with finger dough springs back. Dust top with flour. Bake at 400*F/200*C/GM6 for 25 minutes until golden and bottom sounds hollow when tapped.

Notes
Serving Ideas:Original serves 4.


Categories
Bread
Keywords
Bread
MacGourmet downloadBasil/Sun Dried Tomato Bread (American). To import, drag image to your MacGourmet recipe box.