Pesto-Pistachio Bread
rec.food.cooking/Kay Hartman/1997
Source: The Sophisticated Sandwich by Janet Hazen
Makes 1 large loaf, enough for 10 to 12 sandwiches

3 cups fresh basil
4 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups grated Asiago cheese
1/2 cup olive oil
2 packages active dry yeast
2 tablespoons sugar
1 cup warm water (about 110 to 115 degrees F)
1 cup warm milk (about 110 to 115 degrees F)
5 cups all-purpose flour [I usually use closer to 4]
1 cup whole wheat flour
2 teaspoons salt
1 cup pistachios, coarsely chopped
2 tablespoons cornmeal
1 large egg, lightly beaten, for wash

Place the basil, garlic, salt, pepper, cheese, and olive oil in a blender and puree until fairly smooth. Set aside.

Dissolve the yeast and sugar in the water and milk; mix well. Add the flours, salt, and pistachios and mix to form a dough. Turn onto a floured surface and knead the dough for 10 minutes until smooth and elastic. Cover and let rise until doubled in size, about 1 1/2 hours.

Preheat oven to 350 degrees F.

Punch down the dough and knead for 3 minutes. Cover and let the dough rest for 10 minutes. Roll it out to a 12-by-17-inch rectangle. Spread the pesto on the surface of the dough, leaving a 1-inch border. Roll up the dough, jelly-roll fashion, keeping the pesto on the inside. Let rise for 10 minutes. [I rise the dough for longer but I can't say exactly how long. It's been a while since I made this so I can't be much help. Use your best judgement.] Sprinkle a cookie sheet with cornmeal. Brush the dough with the egg and place on cookie sheet.

Bake in oven 45 to 50 minutes, until the bread sounds hollow when the bottom is tapped with fingertips. Cool on a wire rack.