April 11, 2012

Pesto Spirals

Typically when I pull out a cookbook, I remember how much I wanted to bake several recipes from that book. Such was the case with Breaking Bread with Father Dominic. His recipe for Pesto Spirals finally gave me the opportunity to use some pesto from the freezer. This was quite tasty with our spaghetti last night.

Pesto Spirals
2 cups warm water
2 tsp. yeast
2 Tbsp. sugar
2 tsp. salt
1/4 cup vegetable oil
6 to 6 1/2 cups bread flour
1 cup pesto

Combine water and yeast, and let stand 5 minutes until yeast is dissolved. Add sugar, salt and vegetable oil, and stir to mix. Add 5 cups of bread flour, and beat together. Gradually add remaining bread flour as needed, kneading until a smooth dough forms. Cover dough, and let stand until doubled, about 1 hour.

Punch down dough, and knead lightly 1 minute. On a lightly floured surface, roll dough into a rectangle 24 by 18 inches. Spread pesto on dough, leaving a 1-inch border on all sides. Roll up dough, jelly roll style, starting from the long end. Pinch the edges of the dough together to seal the spiral. Cut dough into 1-inch pieces.

Grease 2 9-inch round baking pans. Place pieces, cut side down, on prepared pan. Start at the center and work outward layering pieces to form a spiral. Cover pans, and let dough rise until nearly doubled, about 30 to 45. Meanwhile, preheat oven to 350ºF. Bake bread 30 to 40 minutes, until lightly browned and bread sounds hollow when tapped. Makes 24 servings.

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