Yeast Breads: Savory Pesto Roll

This bread is flavored with olive oil, basil, and garlic. You can toast slices of this roll, eat it straight out of the oven, or make savory sandwiches out of it. It's perfect for grilled cheese and will please even the pickiest eater.


Ingredients


For the Bread
3 cups all purpose flour
1¼ tsp bread machine or quick rise yeast
½ cup rolled oats
¼ cup wheat germ
2 tsp dried basil
1 tsp salt
1¼ cup water
2 tbsp olive oil
2 tbsp honey


For the Filling
2 tbsp olive oil
2 tsp dried basil
1 tbsp dried parsley
1 tsp garlic powder
1 tsp dried chives
1 tbsp pine nuts


Preparation


This bread is easier to make than it looks. Start by placing all bread ingredients in a large bowl and mixing until a loose dough forms. Turn this dough out onto a floured surface and knead for 5 to 10 minutes, until dough is soft and elastic. Place dough in an oiled bowl. Cover and let rise until doubled in size, about 1 hour.


Punch down the dough and set aside. Place all filling ingredients in a small blender. I use a Magic Bullet, but any small blender will do. Blend ingredients until you have a smooth paste. Set filling aside.


Take the dough and roll it out into a rectangle that is approximately 10x8 inches. Make sure the dough is of uniform thickness. Spread the filling on the dough, staying about 1 inch away from the sides. Roll up the dough, starting from one 10-inch side. This will give you a roll that is 10 inches long. Pinch roll closed along the seam and at the ends so the filling doesn't escape.


Place the roll on a prepared baking sheet and cover with a damp cloth. Set aside to rise until doubled in size, this time about 45 minutes.


Heat oven to 375°F. Uncover dough. Bake for 30 minutes, until loaf is browned and sounds hollow when tapped. Remove loaf from pan and cool on wire racks. Do not slice for at least 30 minutes to allow the filling to fully set.


This loaf will keep for several days if kept in an airtight container.