Fennel Pesto Pull-Apart Bread Recipe
Introduction:
Fennel Pesto Pull-Apart Bread is a delightful and savory treat that combines the fragrant and slightly anise-like taste of fennel with a rich, herby pesto. This soft, pull-apart bread is perfect for sharing at a dinner gathering or as a side dish to complement your favorite main courses. With a light, airy texture and a bold flavor profile, this recipe is a unique twist on classic bread and will elevate any meal. Enjoy it warm, paired with dishes like Tomato Corn Au Gratin or as an appetizer.
Ingredients:
Dough Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/2 cups |
| Whole Wheat Flour | 1-1/2 cups |
| Milk Powder | 1/4 cup |
| Extra Virgin Olive Oil | 4 tablespoons |
| Potato (Aloo) – boiled and mashed | 1 medium-sized |
| Honey | 3 tablespoons |
| Salt | To taste |
| Active Dry Yeast | 2-1/2 teaspoons |
| Lukewarm Water | 1-1/8 cups |
| Sesame Seeds (Til) | 1 tablespoon |
Fennel Pesto Ingredients:
| Ingredient | Quantity |
|---|---|
| Walnuts (or Pine Nuts) | 1/4 cup |
| Fennel Leaves | Half a bunch |
| Cheddar Cheese | 50 grams |
| Extra Virgin Olive Oil | 1/4 cup |
| Garlic Cloves | 4-5 cloves |
| Lemon Juice | Juice of 1 lemon |
| Lemon Zest | Zest of 1/2 lemon |
| Salt | To taste |
| Pepper | To taste |
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Servings: 8
Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Instructions:
1. Prepare the Fennel Pesto:
- Start by dry roasting the walnuts (or pine nuts) in a skillet over low heat. Roast them until brown spots appear. Be cautious not to burn them.
- In the same skillet, lightly roast the chopped fennel leaves and garlic for about 1 minute, just until fragrant.
- Transfer the roasted fennel leaves, garlic, and walnuts to a blender or food processor. Add olive oil, grated cheddar cheese, salt, pepper, lemon zest, and lemon juice.
- Blend everything together until it forms a smooth pesto paste. This can be made ahead and stored in the refrigerator for up to 2 weeks.
2. Prepare the Dough:
- In a small bowl, dissolve the active dry yeast in lukewarm water. Allow it to sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, milk powder, mashed potato, and honey. Add the yeast mixture to the dry ingredients and mix everything together.
- Knead the dough until smooth. You can do this by hand or with a stand mixer for about 7-10 minutes on low speed.
- Sprinkle salt and drizzle in the olive oil, then continue kneading until the dough is soft and elastic.
3. Let the Dough Rise:
- Lightly grease a bowl and place the dough inside. Cover it with cling wrap or a damp towel and let it rise at room temperature for about 1 hour, or until it has doubled in size.
- While the dough is rising, lightly grease a 12-inch round cake pan.
4. Shape the Dough:
- Once the dough has doubled in size, gently deflate it by pressing it down with your hands. Turn the dough out onto a lightly greased surface and roll it out into a large rectangular sheet.
- Spread a generous layer of fennel pesto over the rolled-out dough.
5. Form the Pull-Apart Rolls:
- Starting from one edge, roll the dough into a tight cylinder, similar to a Swiss roll.
- Cut the rolled dough into even-sized circles. Arrange these circles in the greased cake pan, placing them close together but leaving some space for the dough to rise.
- Cover the pan with lightly greased plastic wrap and let the rolls rise again for about 1 hour, or until they have doubled in size.
6. Bake the Rolls:
- Preheat your oven to 190°C (375°F).
- Once the rolls have risen, brush the tops of the rolls with an egg wash or milk wash. Sprinkle sesame seeds over the top.
- Place the pan in the preheated oven and bake for 25-35 minutes, or until the top is golden brown and the rolls are lightly browned on the sides.
7. Finish and Serve:
- Remove the bread from the oven and brush the top with some extra olive oil for a glossy finish.
- Let the bread cool for a few minutes, then transfer it to a wire rack.
- Just before serving, brush the rolls with additional fennel pesto for an extra burst of flavor.
Serving Suggestions:
Serve the Fennel Pesto Pull-Apart Bread warm, paired with dishes such as Tomato Corn Au Gratin, a fresh salad, or as a delicious appetizer at any dinner gathering. This bread is sure to impress your guests with its aromatic fennel pesto and light, fluffy texture.
Tips:
- If you prefer a more intense fennel flavor, you can use fennel seeds in the pesto in addition to the fennel leaves.
- The pesto can be stored in the refrigerator for up to two weeks, making it a convenient make-ahead option for busy cooks.
- If you do not have a round cake pan, any similar-sized baking dish will work. Just ensure there is enough room for the dough to rise properly.
