Pesto Sourdough Loaf Food

BRAIDED BREAD WITH PESTO

Steps:

• Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
• Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
• Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
• Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
• Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
• Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
• Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.

CRUSTY SOURDOUGH BREAD WITH PARSLEY PESTO

Steps:

• In a small bowl, combine all of the ingredients except the bread and mash together with a fork. Serve with the bread slices.

PESTO SOURDOUGH LOAF

Steps:

• Add ingredients to bread machine according to manufacturer's instructions.
• Select cycle-- regular white, or dough cycle if baking in conventional oven (yeast is not necessary if baking in conventional oven).
• If baking in oven, at end of dough cycle shape into loaf and place in lightly greased bread pan, or shape into free-form loaf (round or elongate) and place on lightly greased baking sheet.
• Cover and let rise until about doubled.
• Bake at 350 degrees F about 30 to 40 minutes, or until golden brown.
• Remove from pan and cool on wire rack.
• Brush crust with butter if a soft crust is preferred.

SOURDOUGH CHICKEN PESTO PANINI

Steps:

• Pound the chicken breast to a uniform thickness.
• Sprinkle both sides with the grill seasoning.
• Grease pan with cooking spray.
• Grill up the chicken till cooked through.
• Slice Chicken into 1 inch strips.
• Next get your bread ready, you will need 2 slices (if using uncut loaf cut 2 one-inch slices), Butter both slices on one side. And spread Pesto on one side of one Slice(opposite of the butter of course).
• Cut 2 1/2 inch thick slices off of Fresh Mozzarella ball.
• Now we are ready to layer.
• Start with one slice bread then add chicken strips, mozzarella and the top slice of bread with the pesto on it.
• Press and enjoy!

BASIL PESTO BREAD ROUNDS

Steps:

• Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
• Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
• Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

PESTO MEAT LOAF

Steps:

• Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

PESTO AND ROASTED-VEGETABLE SANDWICH LOAF

Steps:

• Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
• Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
• Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
• Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.