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1993-01-14
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Newsgroups: rec.food.recipes
Distribution: world
From: Julian Templeman <uad1031@dircon.co.uk>
Date: Thu, 19 Mar 92 21:22:37 GMT
Subject: LACTO: Pesto Bread
Summary: orig. subject: Recipes for Newsgroup
Archive-Name: recipes/lacto/pesto-bread
Keywords: recipe lacto pesto bread
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
[the two recipes are being posted separately -aem]
These two bread recipes are taken from "The Bread Book", by Martha
Rose Shulman (London, Macmillan:1989. ISBN 0-333-49424-5), a truly
marvellous compendium of baking recipes, and IMHO an essential
cookbook if you are even *marginally* interested in good baking.
These two have become firm favourites, and are now made on a regular
basis. Someday I'll get round to trying some of the other recipes...
Remember to use the best flour you can buy - the GIGO principle
applies to cooking as much as computing!
Pesto Bread
A great addition to an Italian meal, it is also good with cheese.
The book recommends making your own pesto, but there isn't too much
fresh basil around in England in midwinter, so I have substituted
bought pesto.... still tastes alright to me. A batch of this bread
is undergoing its second rising even as I type.
If making your own pesto.....
- 55g fresh basil leaves, washed and dried
- 2 large cloves of garlic
- 1/4 tsp salt
- 120ml good olive oil (virgin or extra-virgin)
- 85g freshly grated Parmesan cheese
Combine basil, garlic and salt in a food processor, and blend them
together; alternatively, pound them in a pestle and mortar. With
the processor still going, dribble in the oil, and blend until smooth.
Then add the cheese, and combine well.
If using bought pesto.....
- 100g or thereabouts pesto sauce
- olive oil to thin
- garlic as required
I find I need to thin the pesto to a pouring consistency, and add
some garlic. Remember to cut down on the salt in the dough, as
commercial pesto usually has salt in it.
For the dough....
- 285ml (1/2 pint) lukewarm water
- 2.5 tsp active dried yeast
- 2 tsp salt (if using homemade pesto), or 1 tsp (if using bought)
- 225g wholemeal flour
- 225g unbleached white flour
Dissolve the yeast in the water in your mixing bowl, and leave for 10
minutes. Then stir in the pesto, and mix well. I tend to use 'Sacla'
brand Red Pesto - that is, pesto with added sun-dried tomatoes.
Mix the salt and wholemeal flour, and then fold this into the liquid.
Then fold in the white flour, and turn it out onto a floured surface.
Knead for 10-15 minutes, until the dough is elastic and silky.
Shape into a ball, place in a clean, oiled bowl, cover with a damp
tea-towel or clingfilm, and leave to rise in a warm place for about
1.5 hours, or until it has doubled in bulk.
Knock back the dough, divide in two, and knead each piece briefly.
Then shape into two round loaves, place on an oiled baking sheet,
cover and leave to rise for another 40-60 minutes, until doubled in
size again.
Meanwhile, heat the oven to gas mark 8/230C/450F. Slash the loaves
with a sharp knife, and put them in the oven. Turn the heat down
to gas mark 6/200C/400F, and spray the oven and the loaf with water
three times in the first 10 minutes of cooking, to produce a good
crust. Bak for 40 minutes, or until the loaves are deep brown, and
sounf hollow when tapped. Remove from the oven, and cool on a wire
rack.
Have fun,
julian uad1031@dircon.co.uk