Pesto Cheesy Bread

This bread it tasty on it's own. Or top it with pesto!

Well, folks. It's a sad day (sort of). I've got some big life changes upcoming, and I'm not sure if I should keep my blog.

I'd still like to leave it around, up for others to see and explore, but it might be time for a temporary break. While it's sad to let go of regular posting, I've posted every Tuesday for quite awhile (thanks, Mom!) so there's plenty of good stuff to explore either up there in the tabs or even down below. Enjoy! I love ya'll so much. Thanks for supporting the blog, no matter how long this temporary (or eventually permanent) break will be. 

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PESTO CHEESY BREAD

INGREDIENTS:

• 2 cups warm water
• 2 Tbsp. yeast
• 2 Tbsp. sugar
• 5 3/4 (plus 1/2 cup) flour
• 2 tsp. salt
• 2 Tbsp. olive oil
• 2/3 cups basil pesto
• 1 1/2 cups Italian four-cheese blend

DIRECTIONS:

1. Stir the water, yeast, and sugar together. Set aside until foamy. Stir together the flour and salt; pour the yeast/water into the bowl. Continue until a smooth ball forms.
2. With the remaining flour, knead the dough on a kitchen surface. Add more if necessary. 
3. Let rise for an half hour, or doubled in size. Punch down, line two baking sheets, and split into two balls. Let rise on the two baking baking sheets.
4. Preheat oven to 400.
5. Bake about 10 minutes, set foil on top, and bake until sounds hollow, about 10 - 15 minutes. 
6. Let cool.
7. For topping, slice top of bread, top withe cheese, and broil until slightly browned.

Adapted from Simply Perfect Italian, 2008. 

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Basic Bread 2.0

What do you call basic bread like this? Tasty, delicious, and well-made bread. It's so good, and yet so basic.

Boom. Done! Yummy yum.

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BASIC BREAD 2.0 

INGREDIENTS:

• 1 Tbsp. sugar
• 2 cups warm water
• 1 Tbsp. active dry yeast
• 5 1/2 to 6 cups bread flour
• 1 Tbsp. salt
• Corn meal, as necessary
• 2 - 3 cups of boiling water

DIRECTIONS:

1. Mix the sugar, water, and yeast together. Leave for about 5 minutes. 
2. Stir in the flour and salt. Continue until the sides pull away. 
3. Knead on a work surface/counter sprinkled with flour until a smooth ball forms.
4. Let rise for about 1 to 2 hours, or until doubled in size. Punch down and knead again.
5. Preheat oven to 450.
6. Put cornmeal on a baking sheet, shape into two loaves, and place the two loaves of dough onto it.
7. Place the boiling water in a pan after 15 minutes. Bake for about 20 minutes, and then turn off the heat.
8. Take out after 5 minutes. Enjoy!

Recipe adapted from King Arthur (not recipe link).

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