Light Pesto Bread Recipe
Ingredients
| Or bread flour | 5 1/2 Cup (16 tbs), divided | |
| Sugar | 1 Tablespoon | |
| Salt | 2 1/4 Teaspoon, divided | |
| Active dry yeast | 2 | |
| Warm water | 2 Cup (16 tbs) | |
| 1/4 cup extra-virgin olive oil, divided | ||
| 1/4 cup plus 2 tablespoons bread flour, divided | ||
| Vegetable cooking spray | ||
| 1 cup tightly packed fresh parsley | ||
| 2 green onions, cut into 2-inch pieces | ||
| Garlic | 2 Clove (5gm), halved | |
| Ground pepper | 1/4 Teaspoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1 egg white, lightly beaten | ||
Directions
Combine 2 cups flour, sugar, PA teaspoons salt, and yeast; stir.
Add water and 2 tablespoons oil, beating at low speed of an electric mixer until blended.
Beat 2 minutes at medium speed.
Stir in enough of the remaining 3 1/2 cups flour to make a soft dough.
Sprinkle 1/4 cup flour over work surface.
Turn dough out; knead until smooth and elastic (about 10 minutes).
Place in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled.
Position knife blade in food processor bowl, and add parsley, onions, and garlic.
Process 20 seconds.
Add remaining 1/2 teaspoon salt, 2 tablespoons oil, and pepper; process 15 seconds.
Punch dough down; divide in half Sprinkle 1 tablespoon flour over work surface.
Roll 1 portion into a 16- x 10-inch rectangle.
Spread half of parsley mixture over dough, leaving a 1-inch border; sprinkle with 1/4 cup cheese.
Roll up dough, starting at long side.
Pinch seam and ends to seal.
Repeat procedure.
Place loaves, seam side down, on a baking sheet coated with cooking spray.
Make Winch-deep slits in each loaf.
Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled.
Brush with egg white.
Bake at 375° for 30 minutes or until loaves sound hollow when tapped.
Add water and 2 tablespoons oil, beating at low speed of an electric mixer until blended.
Beat 2 minutes at medium speed.
Stir in enough of the remaining 3 1/2 cups flour to make a soft dough.
Sprinkle 1/4 cup flour over work surface.
Turn dough out; knead until smooth and elastic (about 10 minutes).
Place in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled.
Position knife blade in food processor bowl, and add parsley, onions, and garlic.
Process 20 seconds.
Add remaining 1/2 teaspoon salt, 2 tablespoons oil, and pepper; process 15 seconds.
Punch dough down; divide in half Sprinkle 1 tablespoon flour over work surface.
Roll 1 portion into a 16- x 10-inch rectangle.
Spread half of parsley mixture over dough, leaving a 1-inch border; sprinkle with 1/4 cup cheese.
Roll up dough, starting at long side.
Pinch seam and ends to seal.
Repeat procedure.
Place loaves, seam side down, on a baking sheet coated with cooking spray.
Make Winch-deep slits in each loaf.
Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled.
Brush with egg white.
Bake at 375° for 30 minutes or until loaves sound hollow when tapped.
Chef
