Well it’s officially October, folks. This means that most of the country is enjoying the faint whispers of brisk air and the extra blanket on the bed, while San Francisco is in the throes of its indian summer. This past week, the thermometer has been cemented in the 80’s. All week long at work I have been sandwiched in between a 500 degree oven and a Mexican with an affinity for hot sauce, needless to say it’s been a rough one.
I haven’t really had the urge to turn my oven on while I’m not at work. Sometimes I am excited to come home and bake more things, some times I am excited to come home and drink beer (read: gin) and take a nap.
Even with all this heat, though, the other day I was craving pasta with pesto. I ended up throwing together a dandelion green and arugula pesto which was delicious. However, I have a problem with numbers and general serving sizes so I ended up with enough pesto for a small army. I had some free time and some yeast, so I decided to put the pesto to good use, and I braided it into some brioche (the best use, perhaps). I used the King arthur flour recipe for my brioche. If you’re using this recipe, just be very mindful that they use instant yeast rather than the much more common dry active yeast.
To make this loaf, I first made the brioche and let it rise slowly in my refridgerator. Once it was risen, I rolled the dough out and spread a layer of pesto on it. I Then rolled the dough up, jelly roll style. Finally, I cut the log lengthwise down the middle and twisted the two pieces together. I put it in a loaf pan and let it rise for another hour before baking it at 350 for about 45 minutes.
I love this recipe because secretly it is so easy but it looked very impressive. As you know, those are my favorite things to make.
Taken by http://firstweeatsf.com/2014/10/05/pesto-brioche/
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