Everyday Bread Dough - Pesto Loaf

This “Everyday Bread Dough” is from the Half Baked Harvest Cook book and it is the best so I didnt make any changes. It can be used for all kinds of different bread loaves. Here I made a pesto loaf but I’ve also used it for a cinnamon loaf. It‘s so soft and fluffy and a little flaky.

This pesto loaf was almost as good looking as it tasted! It’s so easy and always impressive.

Ingredients:

4 C all purpose flour

1 packet instant dry yeast

1/2 tsp salt

1 Tbsp honey

1 C warm whole milk

4 tbsp melted butter

2 large eggs, beaten

3/4 C pesto

flaky sea salt

Instructions:

add all of the ingredients to the bowl of your stand mixer fitted with the dough hook attachment. Mix on medium speed for 4-5 minutes Until completely incorporated. Cover the bowl with plastic wrap and set aside to rise for 1-2 hours or until doubled in size.

line loaf pan with parchment paper on a floured surface roll out dough Into a rectangle about 12x18 inches spread pesto all over the surface of the dough roll dough into a log like you would for cinnamon rolls then cut in half long ways and Starting on one side press together the ends and twist both halves together. place twisted loaf in pan and sprinkle with salt, set aside or place in fridge overnight (Let it get to room temp before baking)

preheat oven to 350 F and bake loaf for 35-40 minutes until browned on top