Grilled Tomato-Pesto Bread with Roasted Goat Brie

“il faut manger pour vivre, et non pas vivre pour manger” ~ mollier

 

this is a wonderful, no-knead bread ~ a perfect addition to any meal.



tomato-pesto bread

  • 2 1/2 cups unbleached bread flour
  • 1 cup whole wheat flour
  • 2 1/2 tsp active yeast
  • 1 cup water, about 110-120 degrees
  • 1/4 cup olive oil, plus 1 tsp for tomatoes
  • 2 tsp kosher salt, plus 1/2 tsp for tomatoes
  • 3 T honey or sugar
  • 1 cup grape tomatoes, halved
  • 1/2 cup pesto (prepared or homemade)
  • 1 T corn meal

Heat oven to 425. Place halved tomatoes in a small baking dish, drizzle with about 1 tsp olive oil then sprinkle with  1/2 tsp kosher salt.  Roast in oven for 10 minutes; remove from oven, allow to cool for 5 minutes before adding to dough mixture.

Mix 1 cup of bread flour, wheat flour, yeast, salt and sugar in a large bowl. Add pesto and warm water;  stir until smooth. Mix in tomatoes.  Stir in remaining flour. Cover with tea towel or plastic wrap, let rise until doubled in size.  Prepare baking pan with parchment paper, sprinkle  with corn meal. When dough has finished first rising, gently push dough down. Shape into rustic loaf on baking sheet, cover and let rise until doubled.  Heat oven to 375. Bake bread for 35 – 40 minutes or until loaf sounds hollow when tapped.  Remove from oven and baking sheet immediately to cool on wire rack.

For brie:  Heat oven to 425;  place brie in a shallow baking dish, roast for 10-15 minutes, or until center starts to melt. While brie is roasting, slice bread into 1/2 inch slices; toast on HOT grill pan (drizzled with olive oil). Serve immediately ~ enjoy! v

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