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

Pesto Pizza With Bacon And Pine Nuts

I am always looking fun new things to eat for dinner. I have mentioned before that I struggle with dinner ideas. The other night as I was driving home this pizza came into my mind. I have always loved pesto. Add a little pine nuts and bacon and why wouldn't it be amazing. I went home and started on the dough. I know I love pesto, pine nuts and bacon in pasta but I wasn't quite sure how it would taste on pizza. I threw it all together and stuck it in the oven. It smelled amazing before we even put it in the oven. The smell got even better as it baked. This pizza quickly made it to my favorites list.

Pesto Pizza with Bacon and Pine Nuts

Dough

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 tsp dried basil flakes
1/2 tsp garlic powder

Toppings

1/4- 1/2 cup pesto
1/4 cup pine nuts
1-2 cups mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup crumbled bacon (about 5 strips cooked bacon)

Combine flour, salt, sugar, yeast, basil, and garlic in a large bowl or in a stand mixer with dough attachment. Mix in oil and warm water. Spread out on a large pizza pan. Let dough rise in pan for a few minutes while you prepare the rest. Place pine nuts in a skillet with a small amount of butter. cook over medium heat stirring occasionally until nuts begin to turn a golden brown color. Set aside. Spread desired amount of pesto on the pizza dough for the sauce. Top with Mozzarella cheese. Top with bacon and pine nuts. Sprinkle with Parmesan cheese. Bake at 375 degrees for 20 to 25 minutes.