Pesto Pan Bread

  • 4½ cups bread flour
  • 2 tablespoons sugar
  • 1 tablespoon garlic salt
  • 1 teaspoon basil, dry
  • ½ teaspoon thyme, dry
  • 1½ tablespoons instant yeast
  • 1 cup milk, warm
  • 1 cup water, warm
  • 2 tablespoons canola oil
  • 2 teaspoons pesto
  • 2 tablespoons cornmeal (optional)

Topping:

  • 1 tablespoon pesto
  • 2 tablespoons canola oil
  • 2 teaspoons crushed garlic

 

Set oven to 350F on convection bake.

In a bowl mix together flour, sugar, garlic salt, basil, thyme and instant yeast.

In a separate bowl, mix together water, canola oil and pesto. Once blended well, add the flour mixture until it makes a dough. If it is too sticky, add more flour until it gets to a good consistency and it is easy to work with.

Round dough into a ball, place in a lightly-oiled bowl, let rise to about double.

Spray a cookie sheet with cooking spray. Sprinkle with 2 tablespoons corn meal (optional). Place dough on a cookie sheet and flatten with your hands, no rolling pin.

Mix all topping ingredients together and brush over your panned dough.

Proof to about double. Bake on centre rack for approximately 20 minutes until you get nice brown crust. Bread should sound hollow when you tap on the crust when done.

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