Pesto Bread

About a year ago, a friend of mine and I had decided to take an 8-week bread-making class.  I was getting excited as the start date approached, and then they cancelled it due to low enrollment :( It made me really sad.  Then...I found this website and I was excited because it had step-by-step instructions with photos on all kinds of fancy regular and artisan breads!  If you're feeling adventurous, you should check it out :) 

Anyways...back to the recipe here...we've made this a couple of times now and it is amazing (I think I just drooled on the keyboard thinking about it)!  It takes time though...definitely a weekend recipe!

Pesto Bread from cookingbread.com (makes 2 loaves)

Dough

• 2 cups warm water
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1/2 cup skim milk powder
• 1 tablespoon salt
• 1 tablespoon instant yeast
• 5 -5 1/2 cups bread flour

Filling

• 2/3 cup pesto (I probably used a bit more than this, but spread enough on to look like the photo below)
• 1 cup grated Parmesan (I grated my own...it just makes it that much better!)
  

Method 
In a large bowl combine the water, olive oil, sugar, skim milk powder, salt and instant yeast. Mix till well blended. 

Add in a cup of flour and beat with a wooden spoon till smooth. Add in another cup of flour and do the same. 

Sprinkle a half cup of flour onto a flat surface and pour out the dough on top. Begin to knead and slowly add in more flour till the dough no longer sticks to the table. Knead for about 8 - 10 minutes. 

Add a little olive oil into a large bowl ( about a tablespoon ). Place dough into the bowl and turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest for an hour or till doubled in bulk.

Pour out the dough onto a very lightly floured surface. Cut in half. Using your fingers flatten out one of the pieces. Roll out to a 9 x 14 rectangle. Spread half the pesto and 1/4 of a cup parmesan on top. 

Spread half of the pesto on rolled-out dough

Bring in the side by a half inch and then roll the dough like a jelly roll. Pinch the seam closed. 

Take a sharp knife and cut down the center length wise. Open the jelly roll exposing the inside of the roll.Take the two cut pieces and braid them together with the cut side always facing up. Place the bread into a greased 4 1/2 X 8 inch loaf pan. 

Isn't the dough pretty?

Repeat this whole process with the second piece of dough. Then cover both loaves with plastic wrap and allow to rest for an hour or till double in bulk. 

Sprinkle the tops with the remaining Parmesan cheese and place into a preheated 375 degree oven for 30 - 35 minutes.

Mmmm parmesan cheese!

Check the bread about 10 minutes before they are finished to see if you need to cover with tin foil if they are getting to brown (I don't suggest taking it out early, because it may be doughy...the tin foil method works well). Remove from oven and allow to cool on a wire rack. It makes your house smell sooo good...you'll want to eat it right away...but try to let it cool enough to slice!

The finished product!