Tuesday, January 5, 2016

Pesto Bread in a Jar from Sweet Paul Magazine

I recently received this recipe from Sweet Paul Magazine.
This bread would make a great accompaniment to any Pasta Entree.
It makes 4 -  Wide Mouth Pint Sized Jars.

Here's what you'll need:
Preheat the oven to 400 degrees.
4 - Wide Mouth Pint Sized Canning Jars
1 - Sheet Pan

1 1/2 TBS Dry Active Yeast. Make sure it's fresh. Old Yeast doesn't work!
2 TBS Honey
1 1/2 C Warm Water, divided.
3 1/2 C All Purpose Flour
3 TBS Olive Oil
2 tsp Salt

1 C Whole, Toasted Pine Nuts. (I toast them on the stove in a Cast Iron Skillet)
1 Clove of Garlic
1 C Grated Parmesan Cheese
2 C  packed Fresh Basil Leaves
1/2 C Olive Oil

Dough Preparation:

In a large Glass Mixing Bowl, layer the following without stirring:
1/2 C Warm Water
Set aside for 5 minutes.

Remaining Warm Water
Mix well to create a smooth Dough.
Cover with Plastic Wrap.
Set aside for 40 minutes to rise.

Pesto Preparation:

Put all ingredients on a cutting surface and chop together by hand.
Transfer to a mixing bowl.

Olive Oil
Mix well.

Layer the Jars:
Drop some Dough into each Jar.
Spoon in 2 TBS of Pesto.
Repeat, ending with Dough.

Place the Jars on a Sheet Pan.
Bake for 20 minutes.
Remove the Pan to a rack and cool for 10 minutes.
Transfer the Jars to the rack to cool completely.

Peace in the Kitchen!

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