Mouthwatering Cheesy Pesto Bread Recipe 445 Food

PESTO BREAD

Steps:

• stack two large baking sheets together (keeps bottom from burning) and line top baking sheet with parchment paper.
• In a mixer bowl, whisk water and yeast together and let stand until dissolved (2 or 3 minutes).
• Add 1 cup of flour and stir, Then stir in sugar, salt, oil and most of the remaining flour. Once mixed together attach the dough hook and knead on the lowest speed 6 to 8 minutes the dough should be smooth and elastic, add more flour if needed.
• Remove dough hook from your machine then spray dough with nonstick cooking spray. Cover and let rise (45 to 90 minutes) or until almost doubled in size.
• Gently deflate dough on a lightly floured surface. Let rest for 10 minutes ,now roll it out into a 20x20 inch shape. If the dough is being a bit fussy let it rest a few more minutes. Drizzle some olive oil over then smear the pesto all over the dough. Now roll the dough up jelly roll style , Shape dough in an "S" shape on the baking sheet with the seem on the bottom.
• Drizzle oil on top and dust with the finishing touches.
• Cover loosely with plastic wrap and let it rise and become puffy.(about 45 to 60 minutes.
• Preheat oven to 350°F.
• Press bread down just a little before putting in the oven. Bake until it is well brown, around 35 to 45 minutes.
• Cool on a baking sheet.

PULL-APART CHEESY PESTO BREAD

Steps:

• Preheat oven to 350 degrees. Cut into Italian demi-loaves (or 1 large loaf) at 1-inch intervals, taking care not to slice all the way through. Spread 1 teaspoon pesto between each slice. Stuff with thinly sliced low-moisture mozzarella and thinly sliced Taleggio. Wrap in parchment-lined foil and bake on a rimmed baking sheet until bread is crisp and cheese is melted, about 25 minutes. Serve immediately.

CHEESY ZUCCHINI AND CORN WITH PESTO BREAD TOPPING

Steps:

• Set a large pan on medium heat. When pan is hot add 2 Tbsp olive oil and stir in the pesto. Add the bread cubes and toss. Take off heat and set aside.
• In a large pan heat the remaining 1 Tbsp olive oil over medium heat. Add onion and sauté 3 minutes, or until just soft but not browning.
• Add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. Salt and pepper to taste.
• Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
• Sprinkle remaining cheese over top and then the pesto bread cubes.
• Bake at 350° for 10-15 minutes or until topping is crispy. You may need to finish by broiling for a few minutes, depending on your oven.