I'm calling this post "Adventures in Pesto Bread" because the although the recipe for pesto is ready to go, the recipe for the bread aspect of it needs some tweaking. It's mostly because I don't have an enriched white bread recipe that I'm 100% happy with. I have basic white recipes and a whole slew of oatmeal and whole wheat recipes that I bake on a weekly rotation, but the enriched white still eludes me.
Maybe I'm too picky but I want the bread to be soft and almost peel-able but still have structure for add-ins (such as pesto) and I want it to be flavorful but not too sweet. This version is soft and strong but a little bit too sweet and a little bit rich/heavy on the butter/oil.
Overall the bread was delicious..really really delicious. It's pesto swirled inside homemade bread how could it not be tasty? But something was not exactly what I was looking for and I know that it was because I haven't paired it up with the right bread dough yet. Guess I better make a few more batches (not exactly a terrible fate)
The pesto itself was amazing in the way that only homemade pesto can be. In fact, out of the container that I made for bread recipe experiments over 3/4s of it made it's way into my lunches and dinners and even on my eggs in the morning. Looks like I will also have to make more pesto
Good thing it's ridiculously easy to make. Just need fresh basil, Parmesan cheese, pine nuts, lemon zest, garlic, and olive oil and a handy-dandy food processor (is it wrong to be in love with a piece of kitchen equipment??)