Recipe: Pesto Bread (yeast bread)

PESTO BREAD
Source: Caryn/IN
Adapted from a Columbus Herb Club member, Fleta Jonassen, and appears in the society's COOKING WITH HERBS Cookbook

1 1/2 pkgs yeast (I use 1 Tablespoon SAF brand)
2 cups warm water (105 to 115 degrees F)
1 1/2 tsp salt
1 Tbsp sugar
6 to 7 cups all-purpose flour
Corn meal (for baking sheet)

Stir yeast into warm water and stir with fork.

Put salt, sugar and about 2 cups of flour into big bowl. Gradually add the yeast/water mixture. (I use my KitchenAid stand mixer on low speed.) Continue adding flour, 1/2 to 1 cup at a time, until you have a nice dough consistency. Turn dough out on a floured board and knead until elastic. (I use the dough hook in my mixer and knead for about 5 to 6 minutes.)

Place dough in an oiled bowl; let rise about 1 1/2 hours or until doubled in bulk.

Turn dough out onto floured board and punch down. Divide in half and pat (or roll) each half into a rectangle, about 10x12 inches each.

Spread each rectangle with a thin layer of pesto (recipe follows), leaving a 1-inch border. Starting with long side of rectangle, roll into a cylinder and shape into loaf. (I use my fingers to brush a little water along the edge and pinch it closed, and I fold under the ends.) Let loaves sit on board and rise for 5 minutes.

Sprinkle baking sheet with some corn meal and brush loaves with cold water and transfer to baking sheet.

Place a pan of boiling water on the bottom rack of oven and turn oven to 400 degrees. Put loaves of bread into oven (you do NOT preheat your oven, but start baking the bread in a cold oven) for about 35 to 40 minutes or until bread is done. (I test my loaves with an instant-read thermometer; when they hit 190-195 degrees, they are done.) Place bread loaves on a wire rack to cool.

Yield: 2 long loaves

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PESTO
(You may use your favorite pesto recipe or the following one or even buy and use the commercially made variety. I split the following recipe between the 2 loaves, and it comes out perfectly.

Also note that this recipe freezes very well. If freezing the pesto, leave out the nuts and cheese and put pesto into a small container and add a thin layer of olive oil on top before sealing and freezing. When ready to use, just thaw pesto and then stir in the pine nuts that have been finely chopped along with the Parmesan cheese.)

2 cups fresh basil leaves
2 Tablespoons pine nuts or walnuts (I toast)
4 medium cloves garlic
1/3 cup olive oil
1/2 cup freshly grated Parmesan cheese

In a food processor, combine all the ingredients except the cheese. Process until smooth, stopping several times to scrape down the sides of the bowl. Transfer the mixture to a small bowl and stir in the freshly grated Parmesan cheese by hand. (Cover with Saran wrap to prevent pesto from turning dark.)

The above pesto recipe came from a cooking class taught by Marie Huntington, former owner of Cooks and Company in Columbus, Indiana.