E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pesto Swirl Loaf Lodge Cast Iron | February 9, 2021 We've all heard of garlic bread. But pesto bread? That takes savory bread to a whole other level. Homemade bread filled with thick bands of homemade pesto is paired with a grated parmesan and garlic powder topping to pull all the flavors together. If you want to just eat this show-stopper for dinner, we won't tell. Level Intermediate Prep Time 1 hour 35 minutes Cook Time 40-45 minutes Serves 12 Cook it With Our Cast Iron Loaf Pan Ingredients Dough 1 cup water ¼ cup whole milk 2¼ teaspoons active dry yeast 3 cups bread flour 2 teaspoons sugar 1 teaspoon salt 2 tablespoons butter, softened Topping 2 tablespoons grated parmesan ¼ teaspoon garlic powder ¼ teaspoon salt Pesto ½ cup toasted pine nuts ¾ cup parmesan cheese, grated 3 cloves garlic, minced 5 cups fresh basil ⅓-⅔ cup olive oil 1 teaspoon salt Directions Pesto Pulse pine nuts, parmesan cheese, garlic, salt, and basil in a food processor until combined, 1 minute. With the food processor on, slowly add olive oil until the pesto becomes smooth, about 1 minute. Bread Mix water and milk and heat to lukewarm. Stir in the yeast and let sit while you sift the dry ingredients. Sift together the flour, sugar and salt. Add the milk mixture to the bowl of a stand mixer and turn to medium-high speed with the dough hook. Add the butter and the dry ingredients ½ cup at a time until and mix until the dough comes together. Lower speed to medium and knead for 3-5 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap and let rise for 45 minutes. Roll dough out onto a lightly greased countertop to a 10 x 20-inch rectangle. Spread ¾ cup pesto onto the dough, leaving about ½ inch boarder. Roll the dough into a 10-inch log and pinch the seam closed. Scrunch the log down a bit to fit in your loaf pan and place the dough seam-side down. Cover tightly with plastic wrap and let rise again for 30 minutes. Mix topping ingredients together and preheat oven to 350 degrees F. Remove plastic wrap and sprinkle the topping on the loaf. Bake for 40-45 minutes. Remove from oven and let cool 5 minutes before turning out onto a cooling rack. Allow the loaf to cool before slicing. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pesto Swirl Loaf Lodge Cast Iron | February 9, 2021 We've all heard of garlic bread. But pesto bread? That takes savory bread to a whole other level. Homemade bread filled with thick bands of homemade pesto is paired with a grated parmesan and garlic powder topping to pull all the flavors together. If you want to just eat this show-stopper for dinner, we won't tell. Level Intermediate Prep Time 1 hour 35 minutes Cook Time 40-45 minutes Serves 12 Cook it With Our Cast Iron Loaf Pan Ingredients Dough 1 cup water ¼ cup whole milk 2¼ teaspoons active dry yeast 3 cups bread flour 2 teaspoons sugar 1 teaspoon salt 2 tablespoons butter, softened Topping 2 tablespoons grated parmesan ¼ teaspoon garlic powder ¼ teaspoon salt Pesto ½ cup toasted pine nuts ¾ cup parmesan cheese, grated 3 cloves garlic, minced 5 cups fresh basil ⅓-⅔ cup olive oil 1 teaspoon salt Directions Pesto Pulse pine nuts, parmesan cheese, garlic, salt, and basil in a food processor until combined, 1 minute. With the food processor on, slowly add olive oil until the pesto becomes smooth, about 1 minute. Bread Mix water and milk and heat to lukewarm. Stir in the yeast and let sit while you sift the dry ingredients. Sift together the flour, sugar and salt. Add the milk mixture to the bowl of a stand mixer and turn to medium-high speed with the dough hook. Add the butter and the dry ingredients ½ cup at a time until and mix until the dough comes together. Lower speed to medium and knead for 3-5 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap and let rise for 45 minutes. Roll dough out onto a lightly greased countertop to a 10 x 20-inch rectangle. Spread ¾ cup pesto onto the dough, leaving about ½ inch boarder. Roll the dough into a 10-inch log and pinch the seam closed. Scrunch the log down a bit to fit in your loaf pan and place the dough seam-side down. Cover tightly with plastic wrap and let rise again for 30 minutes. Mix topping ingredients together and preheat oven to 350 degrees F. Remove plastic wrap and sprinkle the topping on the loaf. Bake for 40-45 minutes. Remove from oven and let cool 5 minutes before turning out onto a cooling rack. Allow the loaf to cool before slicing. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
