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Tricolor Pesto Spiral Loaf

Source: Cooking at a Glance - Breads & Muffins
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  Makes 1 loaf
Light and dark dough and a spirited pesto filling come together in this rolled loaf. Make several diagonal slashes on the surface to offer a peek at the colors within. Slice the bread and serve with soup or salad for a light lunch.
RECIPE INGREDIENTS
For Bread:
2 3/4-3 1/4 cups all-purpose flour
1 package active dry yeast
1 1/2 cups milk
1 teaspoon sugar
2 tablespoons butter or margarine
1/2 teaspoon salt
1 tablespoon molasses
3/4-1 cup whole-wheat flour
For Pesto:
1 1/2 cups firmly packed fresh basil leaves
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
2 tablespoons olive oil or cooking oil
1/4 cup pine nuts or slivered almonds
1 large clove garlic, sliced
1/8 teaspoon salt
For Glaze:
1 egg yolk
1 tablespoon water
Tricolor Pesto Spiral Loaf Recipe at Cooking.com
DIRECTIONS
FOR BREAD: In a large mixing bowl combine 1/2 cups of the all-purpose flour and the yeast. In a saucepan heat and stir milk, sugar, butter or margarine, and 2 teaspoon salt till mixture is warm (120°-130°) and butter or margarine is almost melted. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.


Divide dough in half (about 1 cup per half). To one half, using a wooden spoon, stir in as much of the remaining all-purpose flour as you can (about 3/4 cup). Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and set aside.


To remaining dough, using a wooden spoon, stir in molasses and as much of the whole-wheat flour as you can (3/4-1 cup). Turn out onto a lightly floured surface. Knead in additional all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover both doughs and let rise in a warm place till double (1-1 1/2 hours).


FOR PESTO: In a food processor bowl or blender container combine basil, Parmesan, Romano, oil, nuts, garlic, and salt. Cover and blend or process till a paste forms, stopping the machine several times to clean the sides with a rubber spatula.


TO ASSEMBLE: Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll each dough to a 12x8-inch rectangle. Place dark dough atop light; spread pesto to within 1 inch of the edges of the dark dough. Roll up tightly into a loaf, beginning at one long side. Seal edges and tuck ends underneath; pinch to seal.


Place on a greased baking sheet, seam-side down. Cover and let rise till nearly double (45-60 minutes). For glaze, in a small bowl use a fork to beat together the egg yolk and water; lightly brush onto loaf. With a very sharp knife or single-edge razor blade, make 4 or 5 diagonal slashes in the top of the bread just deep enough to expose the 2 colors of dough and the pesto.


Bake in a preheated 375 degrees F oven for 35-40 minutes, or till bread is golden brown and sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.


Serving size = 1/16 loaf


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 loaf
Calories: 172
Fat. Total: 6g
Fiber: 2g
Carbohydrates, Total: 24g
Sodium: 152mg
% Cal. from Fat: 31%
Cholesterol: 22mg
Protein: 6g
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