Crusty Walnut-Pesto Bread

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Crusty Walnut-Pesto Bread

 

3 cups bread flour

2 packages rapid-rise yeast

1 tsp. salt

1 tbsp. sugar

1 large egg

1/3 cup extra-virgin olive oil

1/2 cup finely chopped fresh parsley

1 cup finely chopped fresh basil

4 cloves garlic, minced

1 cup ground walnuts

1 cup grated Parmesan cheese

1 1/3 cups hot water

 

An additional 1 1/2 cups bread flour for adjusting the dough

Cornmeal for dusting the sheet pan

 

Glaze:

1 large egg

1 tbsp. water

 

Combine the flour, yeast, salt and sugar in the bowl of a food processor or the

bowl of a 5-quart mixer fitted with the dough hook. Add the egg, olive oil,

herbs, garlic, walnuts and cheese. Process until the mixture is well blended.

Add the hot water and process until a soft dough forms, using as much of the

additional flour as needed. Process for 1 minute, if using the food processor.

If using the mixer, knead for 5 minutes. Turn the dough out into a lightly oiled

bowl. Cover the bowl with plastic wrap; set the bowl in a warm place and allow

the dough to double in volume, about 45 minutes to 60 minutes.

Sprinkle an ungreased sheet pan with cornmeal. Punch down the risen dough and

divide it in half. Shape each half into an oblong loaf and place the loaves side

by side on the cornmeal-sprinkled sheet pan. Cut five slashes in the top of each

loaf. Lightly cover the loaves and allow them to rise until they have doubled in

volume.

Whisk the egg and water together to make the glaze. Uncover the loaves, brush

them with the glaze and bake them at 400°F. in the middle of the oven. Note: At

the beginning of baking, place an 8-inch cake pan filled with an inch of boiling

water on the bottom rack of the oven. This will produce a crusty bread with a

soft interior. Bake the loaves until golden and crusty, about 25 minutes to 30

minutes. Remove the loaves from the oven and allow them to cool on a wire rack.

Serve this bread the same day it is baked.

Makes 2 loaves.