Pestilio Bread

February 22, 2021  Online Recipe Guide Avatar

Makes 1 loaf

3 3/4 to 4 1/4 whole wheat bread flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3 / 4 cup water
3 / 4 cup milk
2 tablespoons honey
2 tablespoons olive oil
1 can (12.75 ounces) artichoke hearts, drained, chopped
5 sun dried tomatoes, finely chopped
1 tablespoon basil, dry OR 1/4 cup fresh, chopped
2 tablespoons olive oil
1 egg, beaten

Mix 2 cups of flour with yeast and salt. Heat liquids to very warm (120º to 130º F). Stir into dry ingredients. Add enough of the remaining flour to form a soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover on floured surface; let rest for 10 minutes.

Reserve 1 tablespoon of artichoke for garnish. Roast the rest in the oven on broil for 7-8 minutes, until slightly brown. Mix with tomatoes, basil and olive oil.

Roll dough into a rectangle. The narrower ends should be as wide as the length of your loaf pan.

Spread the artichoke mixture evenly and roll tightly like a jelly roll. Brush with egg wash and sprinkle with reserved artichoke.

Bake at 375º F for approximately 45 minutes or until done.

For Braided Loaf:
Roll dough to a 10 by 14-inch rectangle. Lift dough onto a parchment-lined or greased cookie sheet and spread the filling lengthwise to cover the center one-third of dough. Cut one-inch strips, almost to the filling, down each side. Fold the dough over each end, then fold strips (alternating left and right) over filling to resemble a braid. Cover; let rise in a warm draft-free place until doubled in size. Brush and bake as directed.

Nutrition Information
Serving Size 1 Slice (50g)
Servings Per Container About 25
Nutrient Amount
Calories 100
Calories from Fat 30
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 10mg
Sodium 115mg
Total Carbohydrate 17g
Dietary Fiber 3g
Sugars 2g
Protein 4g


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