Marbled Pesto Bread
Recipe from 150 Recipes for Your Bread Machine by Jennie Shapter
Ingredients:
5 fl oz milk
5 fl oz water
2 tbsp extra virgin olive oil
4 cups unbleached white bread flour
1 1/2 tsp granulated sugar
1 1/2 tsp salt
1 1/2 rapid rise yeast
7 tbsp pesto sauce
Topping:
1 tbsp extra virgin olive oil
2 tsp coarse sea salt
Preparation:
1. Put ingredients in bread machine per instructions (dry before wet, wet before dry, etc.) Set to basic dough setting. Lightly oil a 10 x 4 inch loaf tin.
2. When dough cycle is finished, turn out dough to a slightly floured surface. Punch it down gently, then roll it out to a rectangle about 3/4 inch thick and 10 in long. Cover with lightly oiled plastic wrap and leave to relax for a few minutes, if the dough proves difficult to roll out.
3. Spread the pesto sauce over the dough. Leave a clear border of 1/2 inch along one long edge. Roll up the dough lengthways, Swiss (jelly) roll fashion, tuck the ends under and place seam down in the prepared pan.
4. Cover with oiled clear film and set aside in a warm place to rise for 45 minutes or until the dough has more than doubled in size and reaches the top of the loaf tin. Meanwhile, preheat the oven to 425 degrees F.
5. Remove the clear film and brush with olive oil over the top of the loaf. Use a sharp knife to score the top with flour diagonal cuts. Repeat the cuts in the opposite direction to make a criss-cross pattern. Sprinkle with sea salt.
6. Bake for 25-30 minutes, or until the bread is golden and sounds hollow when tapped on the base. Turn out on to a wire rack to cool.
Tine's Notes: I used more of the prepared pesto sauce (and STILL have some left over-- it's a large jar). I noticed while kneading the dough that because the recipe calls for real milk as opposed to dry milk powder it was tougher to deal with. After letting it rest, it became much more manageable. This would be a perfect accompaniment for an Italian dinner in lieu of dinner rolls!
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