I’ve posted a lot of bread recipes that I hope are doable and accessible. I’ll probably post more during the month. But this, this one is awesome looking, but look at the website because it has step-by-step pictures, and this one is tricky. You’ll see why when you see the picture. But can you imagine serving this? It would be so impressive!
Anyhow, I hope you’ve enjoyed my bread-o-rama! Have a good Sabbat!
Pesto Bread 
Prep: 45 min
Rising Bake: 20 min
Yield 16 servings
Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
1/2 cup prepared basil pesto
6 tablespoons grated Parmesan cheese, divided
1/4 cup sun-dried tomato pesto
2 tablespoons butter, melted
Optional: Additional grated Parmesan cheese, torn fresh basil, basil pesto, and marinara sauce
Directions:
In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture, and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down the dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of the edge; sprinkle with 2 tablespoons Parmesan. Place the second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan.
Top with the third circle of dough, remaining basil pesto, and remaining 2 tablespoons Parmesan; top with the final portion of dough.
Place a 2-1/2-in. round cutter on top of the dough in the center of the circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from the round cutter to the edge of the dough, forming a starburst. Remove the cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with the remaining strips.
Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving and serve with pesto and marinara.
Recipe courtesy of Taste of Home.com
