PDP Exclusives by Rebecca

Tuesday, November 1, 2011

Lunch Pail: Rolled Garlic Pesto Cheese Bread

Today our lunch pail recipe is for a delicious bread that would be perfect to serve hot with a homemade soup or stew. Colder temperatures are coming, and these types of meals are perfect ways to feed your family in a healthy, hearty way! Our quest blogger Slee calls this her "Got Some I-talian Rolled up in this B*tch" recipe. Slee is amazing, and we are looking forward to many more posts from her in the future!
 
Supplies-
Stand mixer, dough hook, a loose fitting lid for your mixing bowl (or a dutch oven with loose fitting lid)
Baking stone

Dough Ingredients- 
(makes 2 loafs, because you'll want two)

3 cups room temperature to slightly warm water
1 TBSP + 1 1/2 tsp machine yeast
3 cups All-Purpose Flour
3 1/2 cups Bread Flour  
1 TBSP + 1 1/2 tsp Kosher Salt
 
Put water and yeast into mixing bowl, then add flour and salt. All dry ingredients  should be measured by scoop & sweep method. (Scoop it into measuring apparatus, then sweep the excess off with the flat side of a butter knife- I put a plate under my sweeping area so as to reclaim excess flour without having to mess with sweeping over an open bag) 

Mix on low with bread hook til thoroughly mixed. Remove bowl from mixer, cover, and let sit 2-3 hrs (mine usually sits overnight because I get distracted). If it's stopped rising and has begun to fall, you're good to go with putting it in the fridge.

Whenever you'd like, get out your baking stone, prep it with corn meal or flour,  pull about half out and place it on a baking stone. 
Preheat oven to 425 degrees. let dough sit on stone for about ten minutes before starting to press/roll it out like you would pizza dough (this makes great pizza dough too). Then top it.

Stuffing Ingredients: (for each loaf)

1 oz butter, salted
1 TBSP minced garlic
1 cup grated cheese (mozzarella, cheddar, a healthy mix of pizza cheeses, whatever floats your boat)
1 TBSP Picasso Pesto Dip Mix or any other pest sauce mix (when in doubt, you can just use basil, but it's not quite the same)
1/2 tsp celery salt
 
Evenly distribute toppings/stuffings like you're topping a pizza.

Then roll that b*tch up and put it in the oven for 25 minutes.

Serve hot, since no one's gonna let it get cold.
 
Slee is an awesome geek/mommy blogger, and owner and designer of Sock Punky. You can find her Etsy shop here, and her blog Paisley and Pretties here. Also, sneak a peek at her Facebook page! 

3 comments:

  1. yummmm :) can't wait to try this for the man& kid, who like their pesto liberally slathered.

    ReplyDelete
  2. Sounds very very yummy! Pesto for the win!

    ReplyDelete