Pesto Pine Bread

December 25, 2009

My friends joke about me and Betty Crocker…usually I have to laugh, but this recipe actually comes from a Betty Crocker Christmas cookbook.  AND it is mighty delicious.  You only need half of the dough below.  The other half can be shaped into a loaf and baked at 350 for about 45 minutes or until it sounds hollow when tapped on the bottom.

For the dough:

  • 5 c flour
  • 1/3 c sugar
  • 2 pkg yeast
  • 1 t salt
  • 2/3 c milk
  • 2/3 c water
  • 1/3 c margarine
  • 2 eggs
  • 2 t garlic powder
  • 2 t parsley

Then you:

  1. Combine 1 1/2 c of the flour, the sugar, yeast and salt in a large bowl.
  2. Heat milk, water and margarine until warm (105 to 110 degrees); gradually stir into flour mixture.  Beat until well mixed.
  3. Add eggs and 1/2 c more flour.  Beat until well mixed.
  4. Stir in remaining flour until a stiff dough forms.
  5. Grease large bowl.  Roll dough ball to grease all sides.  Cover with plastic wrap and allow to rise in a warm place until doubled.
  6. Punch down and cut in half.

For the Pesto Pine Bread, you will also need:

  • 1/2 of the dough above
  • About 1/2 c of pesto
  • A large handful of pinenuts
  • A large handful of grated Parmesan cheese

Then you…

1.  Grease a large cookie sheet.  Roll dough into 15 x 10 inch rectangle on lightly floured surface.
2.  Spread pest over dough to within 1/2 inch of edges.  Roll up tightly (like a jelly roll), beginning at 15-inch side.  Pinch edges of dough into roll to seal.  Stretch and shape until even.
3.  Cut lengthwise in half.  Turn strips filling sides up.
4.  Cut each half of the log according to the photo below (2 short triangles — one on each end, a 5 inch piece, a 6 inch piece, and a 7 inch piece).

5.  Shape into tree form on cookie sheet; 5-inch pieces at top, then 6, then 7, and then the two small triangle sets.
6.  Sprinkle with pine nuts. Cover and let rise in warm place about 25 minutes or until double.
7.  Heat oven to 350.  Bake 20 minutes.  Sprinkle with cheese and bake about 5 minutes more, or until golden brown.
8.  Remove from sheet and cool on wire rack.  Serve warm or cool.

It’s great, because the bread just pulls apart as you want some!


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