Pesto Bread

A hearty bread for pesto lovers!

Makes 2 large loaves

This bread has proven to be very popular at bake sales!

• 2½ cups bread flour
• ¾ cup rolled oats
• ½ cup wheat germ
• 1-3 tablespoons chopped fresh basil (or 1-3 tsp. Dried basil)
• 2 teaspoons salt
• 3 packages active dry yeast
• 2¼ cups water
• ¼ cup oil
• 2 tablespoons honey
• 2 cups whole wheat flour
• 1 tablespoon cornmeal
• ½ cup Pesto (quantity as required to generously brush on dough)

Directions

1. In large bowl, combine 1¼ cups bread flour, rolled oats, wheat germ, basil, salt and yeast; blend well. In small saucepan, heat water, oil, and honey until very warm (120-130 deg. F). Add warm liquid to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in whole wheat flour and an additional 1 to 1¾ cups bread flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in ¼ to ½ cup bread flour until dough is smooth and elastic. Place dough in greased bowl; cover loosely with moist cloth. Let rise in warm place until light and doubled in size (approx. 45 minutes)
3. Grease large cookie sheets; sprinkle with cornmeal. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts. Roll each into 15x12-inch rectangle; spread half of filling over each rectangle to within 1 inch of edges. Starting with 12-inch side, roll up each tightly; pinch edges firmly to seal. Place, seam side down, on greased cookie sheet. With sharp knife, make two 1/8 inch deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes
4. Heat oven to 375 deg. Bake 30 to 35 min. or until loaves sound hollow when lightly tapped. Immediately remove to racks.

Source: Courtesy of Angela Bourne abbourne@rogers.com

Keywords: Bread, Pesto