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Title: Pesto Pull-Apart Bread
Categories: Bread
Yield: 24 Servings
| PESTO | ||
| 1 | Garlic cloves | |
| 1/2 | c | Basil leaves, fresh |
| 1/2 | c | Cheese, Romano, grated |
| 1/4 | c | Oil, olive |
| BREAD | ||
| 2 | ts | Yeast |
| 3 | c | Flour |
| 1/2 | ts | Salt |
| 1 | pn | Sugar |
| 1 1/4 | c | Water; warm |
Mince garlic and basil leaves in food processor with steel blade. Add romano cheese. Turn on food processor and drizzle in oil. Set aside.
Add all ingredients to breadmaker. Set on "dough" cycle and start.
After second knead, divide dough into 15 balls and fit around edge of 14" greased round cake or pizza pan, allowing little room between balls for rising. Cover with towel and let rise 30 minutes in warm place.
Preheat oven to 375. Place pan in oven and bake 35-40 minutes, until bread is golden. Cool in pan for 10 minutes, then turn onto rack.
Sylvia's comments: There's something missing from this, like what you do with the pesto! I added it during the second knead, to be incorporated into the dough but not disappear. Also, this much dough does NOT fit into a cake pan with room between to rise. I fit it all in, crammed together, to let it rise upwards. I also made the pesto in my blender rather than my food processor, and was quite pleased with the results. I had to do more scraping than with a food processor, but the result had small pieces of basil.
MM and posted on GEnie by THE.LARK [Choc. King]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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