My family and I are all fans of everything bread, everything crusty that's bread (vienna rolls, ciabatta, focaccia, etc), and just about everything Italian that we've ever tried; even desserts.
Everyone knows what I am saying when I tell you that I'm always looking to try something new but will hit the right spots with "comfort", won't be too time consuming, and something that will be relatively easy to get Our Garden to at least try.
I make all sorts of breads from scratch and I do it often because I want that to be "normal" for them and something they can look back on in life and remember with love. I can't do a whole lot physically compared to other Mommas but, the things I can do, I'mna do the hell outta them for the ones I love most.
There is a serious issue of over production of stomach acid goin on in this house, so when we make Italian for family dinner there's always a "non red" option for sauce; usually a creamy pesto.
Everyone does the same thing with their bread when they eat pasta; leave a bit for the end so they can mop up the sauce on their bread. At least...that's what I've seen thousands of people do all of my life; so do we. I always wondered what bread would taste like with different sauces IN them. I mean...Parmesan Romano Vodka Bread sounds... TELL me you wouldn't at least TRY it.
You're lying.
That thought process is how I came up with the idea to make this bread. One of my favorite things about this bread is...the rise is only 1hr as opposed to 2h that a lot of my other breads need. Then there is the reality that basil is SUCH an aromatic, therapeutic herb/plant to begin with; how can you NOT want your whole house to smell like it?
Shall we get started?
The first thing you'll need to do is decide if there is already a basil pesto (they also make pesto out of sun-dried tomatoes, artichokes, etc) that you LOVE (I have one it is dairy free!) or if you want to make it from scratch; if you want to make it from scratch you'll need to do that first. I will also include a pic of how to braid bread that I saw somewhere else (simply to save time because I forgot to take a pic of myself doin it).
Basil Pesto
2 c. basil, rinsed and packed
2 cloves garlic
1/4 c. grated or shredded parmesan
2-3 T. olive oil
In a food processor combine all ingredients and process until smooth. Set aside.
Braided Spicy Pesto Mozzarella
5 c. bread flour (yes! it makes a difference)
2 1/4 tsp yeast
2 tsp. salt
2 c. warm water
2 T. honey
2 T. olive oil
2/3 c. shredded mozzarella
crushed red pepper flakes
In your stand mixer bowl or a large mixing bowl throw in your flour, salt and yeast; whisk to combine.
Add your honey and olive oil to the warm water and stir. Then pour all the wet ingredients into the dry, attach the dough hook, and start the mixer. Let it mix until combined and dough no longer sticks to the sides of the bowl.
Allow the dough to rest for 30 minutes.
After a rest, on a clean surface roll out your dough on parchment paper until you have a rectangle that measures approximately 18in x 12in.
Now is when you spread your basil pesto onto the dough, leaving 1/2in along the longest seam, closest to you (where I had the two rulers in the picture above this paragraph) without pesto on it. (This will make it easier to nip the roll shut after you roll this up.) Then sprinkle as much crushed red pepper flakes onto the basil pesto that you think the people eating it will enjoy. I had Our Garden to think of, so I stayed quite tame with the heat on this loaf.
After you've added as much of your pesto and red pepper flakes as you'd like, go ahead n sprinkle your mozzarella.
Now starting at the long seam, closest to you, roll this up just like you would if you were making cinnamon rolls. Pinch the roll closed all the way down the loaf when you finish rolling it. Then turn the loaf pinched seam side down onto the counter. Then take one end of the roll, pinch the end closed, and then fold it under itself so it sort of resembles a ball at the end. The seam on that ball will be on the bottom of your loaf along with the long seam.
Don't worry, the roll will look WAY too long at this point, but as you braid it...of course...it will become shorter.
Taking a sharp knife or a sharp pizza cutter, cut the roll lengthwise twice...so you have 3 separate pieces.
Turn each cut edge up so you'll see the beautiful green and cheese when the braid is done. Then you can begin braiding....if you've forgotten how to braid, here is a refresher.
When you've finished braiding your 3 pieces of dough, pinch the 3 ends together and fold it under the bottom; it'll look something like this.
Load the parchment paper with your braid onto a jelly roll pan or cookie sheet and place it in a draftless place to rise. Allow it to rise for 1hr.
When there is about 20 min left on the rise, preheat your oven to 350F. When the bread is done rising and the oven is preheated, brush the loaf with a simple egg wash.
Egg Wash
1 egg
1 T. water
Whisk together the egg and water and brush it onto the entire loaf right before baking.
Bake the loaf for 40-45 min or until golden brown.
My mozzarella got toasty, and I actually prefer it that way. Remove the bread loaf and the parchment to a cooling rack and allow it to cool at least 10 min before serving.
Our Garden wanted it with just a simple cup of my homemade pizza sauce to dip it in.
I'm an absolute cheese fiend, which does not mix well with being lactose intolerance but...don't judge. What I did with my slabs of bread was of course try it just the way it is when it comes out of the oven, and it was DIVINE. It was crusty on the outside, and SO soft on the inside. The pesto wasn't over powering and you didn't really get an overly high amount of heat out of the red pepper. It was fabulously balanced in flavors and textures.
But, I'm still a "cheesy garlic bread" kinda gal so...I put some butter, garlic powder, more mozzarella, and fresh cracked pepper on a couple pieces and tossed it back in the oven for a couple minutes. I dipped my bread slices into pizza sauce as well.
I don't like to leave fresh baked stuff to languish in the house, luckily it's so well liked it doesn't really happen anymore. The day after I made this loaf the Sprout asked for a pizza boat; all that means is I put pizza sauce right onto the bread, sprinkle mozzarella onto the bread, and bake it. The bread was gone in 24 hrs, and not a single crumb went to waste. I promise you, there's a lot of things you can do to this including maybe even putting something like pepperoni in this braid.
Whatever you decide to try, lemme know how you liked the bread and of course...enjoy!
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