Pesto Bread
Originally uploaded by wanderingcoyote.
I made this using half a recipe of the basic white loaf contained in the bread baking tutorial post, adding 3tbsp of Classico pesto with the liquid ingredients. Since there's been no sun today, I didn't rise this in the window, or in the oven for that matter. I let it have a long, slow rise at room temperature. This took just over an hour. Before putting it in the oven, I glazed it with milk. The loaf smelled completely amazing as it baked, and it tasted just as amazing when it was baked and cooled. Tomorrow, I might try making pecan feta bread since both are on hand here.
5 comments:
It's gorgeous! And I'm so thrilled to see you posting again!
Thanks, Ivonne. I hope to post more often now that I have time on my hands. I haven't been making the rounds to my foodblog friends in a long time, and I hope to get around to that more often now, too.
OOOOO...I'll bet that would make fabulous garlic toast! YUM!
I've been making a lot of bread too (a loaf this afternoon in fact)...I've been baking it outside on a green egg bbq, which does a super job - and adds a hint of smokiness.
tshsmom: yes, it would make excellent garlic bread!
Mr. A: I bet baking it that way would be awesome! I knew a guy who used to make these flatbread/bun-type things on the BBQ and they were great...
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