TigerChef

This is a delicious bread that stands well on its own or as an accompaniment to soup. You can also place a spoonful of salad in the center to create an excellent appetizer.

Ingredients:

4 2/3 cups flour- packed
2 1/2 teaspoon dry yeast
2 cups luke-warm water
1/2 teaspoon salt
2 tablespoons oil

Topping

2 tablespoons oil, for brushing
1/4 cup prepared pesto
1/2 cup sun-dried tomatoes, cut into chunks
1 tablespoon sesame seeds

Directions:

1. Place the water and yeast in the mixer bowl and let sit for 5 minutes. Add the flour and mix to combine. Pour in the salt and mix on high for 1 minute. Add the oil to the mixture and mix for another 2 minutes. Transfer the dough into an oiled bowl, cover the bowl and allow the dough to rise for 1 hour.
2. Preheat the oven to 425°F.

3.Once the dough has risen, place the dough onto an even baking surface and divide it into 8 even pieces.
4. Roll each piece into a rope measuring 22” long.
5. Shape the rope into a loop with a 5” diameter in the middle. Line a baking sheet with parchment paper and place two circles on it.
6. Brush the top of the rings with oil.
7. Smear the prepared pesto over the oil.
8. Add some sun-dried tomatoes and sprinkle on sesame seeds.
9. Repeat steps 6-8 with the remaining 6 rings.
10. Cover the rings loosely with a piece of aluminum foil and bake for 10 minutes. Remove the aluminum foil and bake the rings for an additional 4-5 minutes.

Note: You can spread the dough on the parchment paper and smear the oil, pesto, sun-dried tomatoes, and sesame seeds over it. Bake at 425°F for 10 minutes covered and 4-5 minutes uncovered and then cut into strips.
Another alternative would be to form the dough into 16 breadsticks, smear with the toppings and bake 10 minutes covered and 4-5 minutes uncovered.

Filed under: Recipes • General

Tags: pesto rings, recipe, tomato