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Pesto Swirl Rolls Makes 24 rolls Looking for a sure-fire hit to bring to a potluck? Try this crusty French loaf with a swirl of savory pesto, rolled and sliced into individual rolls. To save time, prepare the pesto while the bread is rising. One 1/4-ounce package (2 1/2 teaspoons) active dry yeast 1 teaspoon sugar 1 1/2 cup warm (105°F–115°F) water 4 tablespoons (1/2 stick) unsalted butter, melted and cooled to lukewarm 1 teaspoon sea salt 5 cups unbleached all-purpose flour, as needed Oil for baking pan 1 cup Basil Pesto (see below) Sprinkle the yeast and sugar over the water in a large bowl. Let stand until the mixture looks foamy, about 10 minutes. Stir in the butter and salt. Gradually stir in enough of the flour to make a stiff dough. Turn out onto a lightly floured work surface and knead, adding more flour as required, until the dough is smooth and elastic, about 10 minutes. Gather the dough into a ball. Lightly oil a large bowl. Place the dough in the bowl and turn to coat the dough with the oil. Cover the bowl with a damp kitchen towel, and let stand in a warm place until the dough has doubled in volume, about 1 hour. Punch down the dough, turn out onto a lightly floured work surface, and knead briefly. Divide the dough in half. Working with one section at a time, roll the dough into a rectangle 12 inches long and 8 inches wide. Spread the dough with the pesto, leaving a 1/2-inch border on all sides. Starting at the long end, roll up into a tight cylinder, pinch the seams closed, and pinch the long end closed. Using a sharp knife, cut the loaves into 1-inch-thick rounds. Lightly oil two 12-cup muffin tins, and place 1 round of dough in each of the 24 cups. Cover the tins with a damp kitchen towel and let them stand in a warm place until the rolls look puffy, about 30 minutes. Preheat the oven to 375°F. Place a rack on the center of the oven, and bake the rolls until golden brown, about 20 minutes. Remove from the oven and allow the rolls to cool for a few minutes before popping them out of the pan. Basil Pesto Makes 1 1/2 cups Pesto has many uses that go beyond pasta. Spoon it over steamed vegetables, turn it into a marinade for chicken or fish, or use this basic recipe for your own variations, adding a bit of scented basil, oregano, rosemary, or other herbs as you wish. 2 cloves garlic, coarsely chopped 2 cups packed fresh basil leaves, rinsed and towel-dried 1 cup packed fresh Italian flat-leaf parsley 1/4 cup pine nuts, toasted 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup extra virgin olive oil Salt and freshly ground pepper, to taste In the bowl of a food processor, combine the garlic, basil, parsley, and pines nuts. Purée until blended. Add the cheese and pulse to combine. With the motor running, slowly add the oil to make a creamy paste. Season with salt and pepper.
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Dodajem brašno, pa dodajem vodu, pa dodajem brašno pa dodajem vodu - i taj proces traje dok ne padnem s nogu. Za dalje raspoloženje je ključno mesto - kada se za prste obe ruke zalepi gnjecavo testo. Gnjecavo testo - između svakog prsta, pa do zgloba - dok u sebi spominjem kulinarskog boga. Dok pokušavam laktovima da brašno u činiju dodam - zamišljam kako bezbrižno po gradu hodam. Dalje dok brašnom trljam ruke, polako zaboravljam svoje muke - jer u tom trenutku mi postaje kristalno jasno da ću taj lebac koji me toliko namučio da pojedem slasno. Priprema: U činiji pomešati kvasac, toplu vodu i med. Ostaviti da se odstoji dok se kvasac ne rastopi, oko 10 minuta. Umešati brašno, 1/4 šolje maslinovog ulja i 1 kašičicu soli. Preneti testo na dobro pobrašnjenu površinu i mesiti dok testo ne postane glatko, oko 10 minuta. Staviti testo u činiju podmazanu maslinovim uljem, prekriti kuhinjskom krpom i ostaviti na toplom mestu dok se testo ne udvostruči, oko 1 sat. Testo može da stoji u rerni koja je blago podgrejana pa isključena. Posle sat vremena, zagrejati rernu na 230 ° (izvaditi testo, ukoliko ste ga držali u rerni!) Izvaditi testo iz činije i prebaciti ga u podmazan pleh, blago ga pritisnitu tako da pokrije dno i dodiruje ivice. Prstom, napraviti duboke rupe po celoj površini testa. Pokapati 2 kašike maslinovog ulja po testu. Ostaviti da odstoji dok testo ne postane vazdušasto, oko 20 minuta. Zagrejati 1 kašiku maslinovog ulja u tiganju na srednjoj temperaturi, dodati iseckani luk, prekriti i kuvati dok luk ne postane zlatno braon - oko 20 minuta. Prekriti testo karamelizovanim lukom, ruzmarinom, parmezanom i solju, pokapati sa preostale 2 kašike maslinovog ulja. Peći oko 10-15 minuta i pred kraj dodati iseckani sušeni paradajz. Paziti da paradajz ne izgori (što se meni desilo). Vratiti u rernu, dok focaccia ne postane zlatno braon, oko 5 minuta. Izvaditi iz rerne ostaviti da se prohladi i servirati.