Yields 12 servings
Time: 2.5 hours
Easy lunch loaf during the holidays with some extra left over to accompany dinner. We ate with some chicken noodle soup today and will be using our leftovers for our salmon and pasta dinner. Happy Baking!
Ingredients
1 1/2 cup warm water
2 tablespoon sugar
1/2 tsp salt
3 1/2 cups flour
1/4 ounce package of yeast (2 1/4 tsp)
2 tablespoons olive oil
1/3 cup grated parmesan or romano or mix
1/2 cup pesto
1/2 tablespoon garlic paste (or crushed garlic)
1 tablespoon melted butter
Method:
1. In the mixing bowl of a stand mixer, dissolve the yeast and sugar in the warm water, the temperature should be below 115 degrees Fahrenheit (between 90 to 115 degrees is ideal).
2. Add the flour, salt, olive oil and use a dough hook to combine and knead for about 5 minutes.
3. Transfer to a greased bowl for the first rise and cover with plastic wrap.
4. Place in a warm part of your kitchen and let it rise until has doubled. Takes about 1 hour.
5. After the first proof, take your dough out and place on an oiled surface. Punch the middle of your dough to flatten. Roll the dough out to a rectangle that is roughly 24 x 12 inches in dimension. Spread the pesto and grated cheese over the dough and roll tightly, starting from the long side of the rectangle.
6. Prepare of baking sheet with parchment paper.
7. Slit the roll in half lengthwise and then crisscross the dough into a twist and shape into a circle. Move to the baking sheet.
8. Preheat the oven to 350 degrees Fahrenheit.
9. Do a second proof. You are ready to bake when the rolls double in size, about 25-30 mins.
10. Bake for about 30 minutes or until brown