Wednesday, November 23, 2011
Pesto Pull Apart Bread
I made this the night we had Italian Garden Soup, pesto being a common ingredient in both. I did use a square pan and some prepared pesto I had purchased for a last minute recipe that I had to whip up and I didn't have time to make homemade. If I use prepared pesto again, I will definitely use closer to 1/2 cup...or the pesto I used didn't have enough flavor. My batch had little to no pesto flavor, so I think I will try to stick to the original recipe in the future since I have always loved the results.
1 clove garlic
1/2 t salt
1/2 c firmly packed basil leaves
1/2 c grated romano cheese
1/4 c olive oil
OR 1/4-1/2 cup prepared pesto
1 package yeast
1/4 c warm water
3 c flour
Mince basil with garlic. Add romano. Place in bowl and gradually add oil, whisking constantly. Set Aside.
Place generous pinch of sugar, yeast and 1/4 c warm water in bowl of mixer, set until foamy.
Mix 2 cups flour with 1/2 t salt. Add to yeast mixture along with basil mixture and 1 c water. Stir and add 1 cup flour gradually. Knead with dough hook. Place in greased bowl, cover, rise for 1 hour. Punch down,knead briefly. Divide into 14-16 balls. Fit around edge of 14 inch greased cake pan, leave room for rising. Rise 30 minutes. Bake for 35-40 minutes at 375F