Bread-Making Endeavors

Saturday, August 2, 2014

A few weeks ago I found a recipe on line for a braided pesto bread. The picture was just so pretty...and it sounded yummy so I decided to make it. Well, I've never made bread from scratch before so it was adventure to say the least. 

Mine was not nearly as pretty as the picture I saw, but it was quite delicious. So, I though I would share the recipe with y'all so you could try it too. 
1 1/4 c water
2 1/4 tsp active dry yeast
1 tsp granulated sugar
1 1/2c all purpose flour
1c white whole wheat flour
1 tsp fine sea salt
3 tbsp parmesan cheese
2c packed fresh basil
2 cloves of garlic
1/2 c parmesan 
3-4 tbsp olive oil 

Step 1: Heat water and add yeast. Add sugar and allow yeast to proof. 
Step 2: If you have a stand mixer (yay!) then use the dough attachment. If you don't have a mixer thats fine, you just have to use a little more elbow grease. In either your mixer bowl, or just a regular bowl add flour and salt. Start mixing and slowly add yeast. Keep kneading or mixing until the dough comes together into a ball. Put into a lightly greased bowl and cover. Allow to rise for about 30 minuets. 
Step 3: In a food processor, blend together basil and garlic. Then process in the cheese. and then the olive oil. 
Step 4: Roll out dough on a non-stick surface. (or create one with some flour) Spread pesto sauce about 1/2 inch from the sides. Starting on the shorter sides, roll up the dough and pinch the sides as you go. Using a sharp knife, slice the roll in half, lengthwise. Braid the dough.
Step 5: Transfer the braid into a greased 10 in loaf pan and sprinkle with parmesan cheese. Cover and allow to rise for 30 min. 
Step 6: Bake at 350* for 40 minuets. Cool on a wire rack.  

Wellllll....I had so much fun baking the pesto bread I decided to try another recipe. So Cinnamon Swirl Bread it was! 

Let's just leave it at OMG.YUM. If you're going to try baking bread at all, this is absolutely one you must try. 

1 packet of rapid rise yeast
3 1/2 c of all purpose flour 
1 1/4 c warm water
2 tablespoons oil
2 tablespoons honey
3/4 teaspoons kosher salt
butter for pan & for brushing on finished bread 
1 egg white 
1 cup granulated sugar 
2 tablespoons cinnamon

Step 1: Follow directions above or on the package of yeast to get the yeast to poof. 
Step 2: Again, mixer owners rejoice you can save your arms. Use dough hook again. Or your hands. Mix together 3 cups of flour and yeast. Add water, oil, honey and salt. Mix/knead until dough is smooth and elastic. Add up to 1/2 cup more flour if needed. 
Step 3: Roll dough into a ball and put into a greased bowl, cover and allow to rise for 30 minuets. 
Step 4: In a small bowl, mix egg white, sugar and cinnamon. 
Step 5: Roll dough out on a non-stick surface. Spread cinnamon mixture over dough, about 1/2 inch from the edge. Starting on the shortest side, roll up dough. 
Step 6: Transfer dough into a greased pan. Cover and let sit for 30 minuets to rise. 
Step 7: Bake for 30 minutes at 350* or until the top and bottom are golden. 
Step 8: Spread the top with butter & let cool. 

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