Twisted Pesto Bread

DSC_0411The season of soups is now upon us and what better side for a hearty soup or stew than freshly baked bread? This twisted pesto bread is a tasty twist on a basic French bread recipe. Don’t let the braiding step of the recipe put you off as it is actually quite simple!

(As you can see from the picture my bread became a bit too long for the baking sheet, so I had to bend it a bit to make it fit).

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Twisted Pesto Bread

Makes 1 loaf

Ingredients:

1 cup warm water

2 tsp instant yeast

1 1/2 tsp white sugar

1 1/2 cups white flour

1 cup whole wheat flour

1 tbsp olive oil

1/2 tsp salt

~1/2 cup pesto, purchased or homemade

Directions:

By hand

  1. Dissolve yeast into warm water. Stir in sugar and salt. Mix in enough flour to make the dough easy to handle.
  2. Turn dough onto a lightly floured surface and kneed until it is smooth and elastic ~ 10 minutes.
  3. Place in an oiled bowl, cover, and let rise in a warm place until double in size ~ 1 hour.

Bread maker

  1. Place above ingredients into bread maker as per the manufacturers instructions.
  2. Select dough cycle

Both 

  1. Punch down dough and divide into 2 parts if you wish to twist the bread or 3 if you want to braid it.
  2. Shape each part into a 10 inch strand (for braiding) or 15 inch strand (for twisting). Twist or braid the bread on either an oiled baking sheet or parchment paper.
  3. Apply pesto sauce to the bread.
  4. Let bread rise 30 minutes or until double in a warm place.
  5. Bake in 375 F oven for about 30 minutes.

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Recipe adapted from Betty Crocker’s Cookbook

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2 thoughts on “Twisted Pesto Bread

  1. Hi Cathy,

    This recipe should still work with a ‘gluten-free’ flour mix although the end product may differ a bit in texture and taste. You could try a baking blend or a ready to go bread product like Bob’s Red Mill Gluten Free Bread Mix which contains all of the ingredients needed for bread (flour, sugar, salt, yeast). Then you could just follow their product directions and jump in at the “Both” directions for this recipe.
    I will definitely check out my vega.com and Brendan Brazier. I am always looking for new inspirations 🙂

    Thanks for taking the time to check out my blog!

    Kara

  2. Hi Kara, your blog is fantastic! Do you think this recipe would work with substituting ‘gluten-free’ flour for the white and wheat flours? In case you’re not familiar with the vegetarian and vegan recipes available at ‘my vega.com’ and Brendan Brazier’s cookbooks, check them out; they have lots of delicious recipes as well. Happy Blogging 🙂

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