* Exported from MasterCook *
Bread, Pesto Pull apart
Recipe By : Lynn
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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1/4 cup water -- warm
2 1/4 teaspoon active dry yeast -- or 1 packet
1 cup milk -- warm, preferably whole
2 Tablespoons granulated sugar
1 1/2 teaspoons salt
4 Tablespoons unsalted butter -- melted
2 large eggs -- at room temp
4 1/3 cups Bread Flour -- Artisan, Unbleached Enriched
1/2 cup pesto -- homemade or store-bought
Pesto:
1 cup basil leaves -- fresh
1/4 cup pine nuts -- or walnuts
1 1/2 cloves garlic
1/4 cup extra virgin olive oil
5 Tablespoons Parmesan cheese -- grated
1/8 teaspoon salt
Soft and fluffy pull-apart bread filled with zesty, herbed pesto.
Prep: 2 hrs
Cook: 22 mins
Sprinkle the yeast over warm water. The best way to test the
temperature of your water is to take it from the tap and run your
wrist in the stream. If you can't feel the temperature of the water,
it's perfect. Stir yeast in with a fork until it is dissolved and set aside.
In a large mixing bowl or the bowl of a stand mixer, blend the milk,
sugar, and salt, with a wooden spoon or a spatula. Stir in the
butter, eggs, and yeast mixture.
Gradually stir in the flour. If you are using a stand mixer, use your
dough hook. If mixing by hand, continue to use a wooden spoon or
spatula. Add flour until your dough is soft enough to handle, usually
when it can easily pull away from the sides of your bowl.
Turn out dough on a lightly floured surface and knead until smooth
and elastic. You may need to add the last cup or so of flour by hand.
Your dough should feel like PlayDoh to the touch and "snap" when you
pull it apart.
Spray your bowl with non-stick spray and place the dough ball into
the bottom of the bowl. Flip the dough ball over to coat the top, and
then cover the bowl with a lid or towel and place in a warm
environment. I like to heat my oven to 200F, turn it off, then leave
the door cracked with the bowl inside. Allow dough to rise until
double in size, about 90 minutes.
After dough has doubled, punch down the dough and turn out onto a
lightly floured surface. Roll dough to about 1/2" thickness and,
using a biscuit cutter, the rim of a glass, or a circular cookie
cutter approximately 4" in diameter to cut circles of dough. Re-roll
dough until you have about 12-14 circles. Save the remaining dough
and refer to directions for what to do with it.
Spray a loaf pan with non-stick spray. Set aside.
Spread about 1/2 Tablespoon of pesto on half of each disc, fold in
half, and place folded side down in the prepared loaf pan. Continue
with each disc until all of the discs are in the pan, moving things
around if necessary. Do not worry about aesthetics. Cover loaf with a
clean kitchen towel and allow to rise at room temperature for about
30-45 minutes.
When you are ready to bake the bread, set the rack to the middle
position in the oven and preheat it to 350F. Bake the loaf for 20-22
minutes or until the top is golden brown. Allow to cool on a wire
cooling rack at least 15 minutes before turning out and serving. Loaf
can be served warm or room temperature. Leftovers stay fresh, covered
tightly at room temperature, up to 5 days. Loaf freezes well, up to 3
months. Wrap tightly. Thaw in refrigerator overnight.
Notes: *If you don't have or can't find this flour, regular bread
flour is fine.
What to do with leftover dough: roll or shape the dough into about
1/2" thick circle (it does not have to be perfect). Brush with olive
oil or more pesto, add seasoning if you'd like (such as garlic
powder, onion powder, Italian seasoning, etc), cheese, and bake at
350F for about 15-20 minutes until golden brown.
Pesto:
Prep: 10 mins
Makes: 1/2C
Note: Pesto is obviously made from lots of basil, but what gives it
its texture, density, spreadability, and body is lots and lots of
fat. Traditionally, pine nuts are used for the nut base, but you can
also use walnuts. If you've got a nut allergy, apparently sunflower
seeds are a good alternative.
In the drum of a food processor, combine the basil leaves, pine nuts,
and garlic. Process until everything is combined (it will still be
chunky). Stop the processor, remove the lid, and scrape down the
sides of the drum.
Replace the lid and remove the plug in order to pour the olive oil
into the mixture. Slowly drizzle the olive oil and continue to
process until all of the oil is incorporated.
Stop the processor and add the Parmesan cheese and the salt. Pulse a
few times to combine, then use pesto immediately. Pesto says fresh,
covered tightly with plastic wrap pressed to the surface in the
refrigerator up to 4 days. Pesto freezes very well. Wrap tightly with
plastic wrap pressed to the surface, up to 3 months. Thaw in the refrigerator.
S(Internet address):
https://freshaprilflours.com/pesto-pull-apart-bread/#wprm-recipe-container-9708
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Per Serving (excluding unknown items): 314 Calories; 13g Fat (36.7%
calories from fat); 10g Protein; 40g Carbohydrate; 1g Dietary Fiber;
50mg Cholesterol; 351mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0418