Are you looking for a quick and easy recipe that will make you the star of any potluck party? Look no further! I have the perfect dish that is not only delicious but also visually stunning. Get ready to impress your friends with this Pesto Tear-and-Share Bread!
A Love for Bread
Let me start by confessing my absolute obsession with bread. I can’t resist a good piece of bread, especially when it’s stuffed with delightful flavors. And this Pesto Tear-and-Share Bread is no exception. It’s like a fancy version of a pesto pizza, and trust me, it’s a showstopper!
Minimal Effort, Maximum Impact
The best part about this recipe is that it requires minimal effort while still delivering maximum impact. I stumbled upon the original recipe on the PBS website, but I made a few tweaks to create my own version. Trust me, it turned out even better than I could have imagined.
Notes and Tips
Before we get into the recipe, here are a few notes and tips to make your Pesto Tear-and-Share Bread experience even better. First, don’t bother making homemade pesto. Store-bought pesto works just as well. Second, the amount of cheese is entirely up to you. Feel free to get creative and adjust it according to your preferences. Lastly, if you want to add a touch of elegance, place a circle of walnuts in the middle of the bread before baking. It’s a small detail that adds a lot of charm.
Let’s Get Baking!
Now that you’re all set, let’s dive into the recipe for this mouthwatering Pesto Tear-and-Share Bread.
Pesto and Cheese Tear-and-Share Bread Recipe:
Makes 1 large loaf
For the dough:
- 500g white bread flour, plus extra for dusting
- 10g salt
- 25g sugar
- 10g fast-action yeast
- 30g unsalted butter, softened
- 2 large eggs, beaten
- 50ml milk
- Olive oil, for greasing
For the filling:
- 4 TBS pesto
- 5-10 sundried tomatoes, chopped
- Goats cheese, crumbled
- Parmesan cheese, shredded
- Pecorino cheese, grated
For the topping:
- 1 large egg, beaten, to glaze
- A handful of walnut pieces
Step 1: To make the dough, pour the bread flour into a large bowl. Add the salt on one side of the bowl and the yeast on the other side, followed by the sugar, softened butter, beaten eggs, milk, and 25ml of warm water. Mix everything together until well combined. You may need to add up to another 100ml of warm water gradually until a soft dough forms.
Step 2: Lightly flour a work surface and knead the dough for about 10 minutes until it becomes smooth and elastic. Then, lightly oil a large bowl and place the dough in it. Cover the bowl with plastic wrap and let it rise in a warm place for about an hour.
Step 3: Once the dough has risen, gently knead it for 20 seconds to knock back the air. Cut the dough into two equal portions.
Step 4: On a lightly floured surface, roll out one portion of the dough into a circle approximately 12 inches in diameter. Let the dough rest for a few minutes, as it may shrink back slightly. Then, roll it out again to about 13 inches in diameter and transfer it to a large baking tray.
Step 5: Spread four tablespoons of pesto evenly over the dough. Sprinkle on the chopped sundried tomatoes and the assortment of cheeses, layering them slightly deeper in the center. This will serve as the base of your bread.
Step 6: Roll out the second portion of the dough as you did in Step 5. This will serve as the top layer.
Step 7: Brush the edges of the base with a little water and carefully place the top layer of dough onto the base.
Step 8: Using a sharp knife, trim the dough to create a neat circle, approximately 12 inches in diameter. Place a small bowl over the filling as a guide. Then, cut the dough into 16 equally-sized strips radiating from the bowl. Twist each strip and press the end onto the baking sheet to prevent them from unraveling while they prove. Set the bread aside to prove for about 30 minutes.
Step 9: Preheat the oven to 375ºF (190ºC). Once the bread has finished proving, brush the top of the dough with the beaten egg and arrange the walnut pieces in a circle at the center to create the stigma of a flower. Bake the bread for 20-25 minutes, or until it turns a beautiful golden-brown color. If the twists are browning too quickly, cover them with aluminum foil after 15 minutes. Allow the bread to cool before digging in.
Time to Enjoy!
Congratulations! You’ve successfully baked a stunning Pesto Tear-and-Share Bread. It’s now time to gather your friends, tear into this delicious creation, and enjoy the wonderful flavors you’ve created. I guarantee your friends will be impressed by your culinary skills!
Remember, for more mouthwatering recipes and culinary inspiration, visit BDK Restaurant. Happy baking! ?