Having choices is a good thing.
Like having to decide what kind of chocolate to have after lunch.
Or what cookie to make with the kiddo on a snowy afternoon.
Or what wine to have on pizza Fridays.
Or which favorite restaurant to indulge in on date night.
Choices. I love them.
But I also hate them. Because it forces me to make a decision, and when I have to make a decision with too many delicious choices, well, my brain just wants to shut down.
I can’t decide. There’s too much goodness. Too much to resist. Too much to say no to.
This was my exact problem with this months Secret Recipe Club. Too many recipes that I wanted to make.
Oh Eliot’s Eats, you have teased me with your delicious recipes, intrigued me with your secretive persona and you have forced me to choose between three of my favorite things, cookies, pizza and bread.
Wait, no, no, I take that back. I didn’t choose. I made Hubs do it, because there was no way that I could have possibly made this decision.
In less than two years I managed to completely destroy three different bread machines. I love, adore and dream about making bread. I love, adore and dream about the aroma of freshly baking bread. I also love, adore and put my bread machines through the ringer just to make my dreams of homemade bread come true..
I’m now on bread machine number four and I was more than thrilled when Hubs declared that I must make Pesto swirl bread. And so I did.
And our house, it smelled amazing. And our grilled cheese sandwiches were taken to a whole other level. And all other sandwiches were transformed into an awesomeness that can’t even be described. It can only be enjoyed.
Watch out bread machine, your days are number. But you will go out in the glory that is this pesto swirl bread. And it will be worth it.
A heavenly pesto-swirled bread that brings any sandwich to a higher level of amazingness.
- 1-1/4 cups warm water
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 3-1/2 cups bread flour
- 1 teaspoon salt
- 1 teaspoon dry yeast
- 1/4 cup sun dried tomato pesto
- 1/4 cup shredded Parmesan cheese
- Place the bread ingredients into your bread machine in the order your bread machine requires. Select the dough cycle.
- Once the cycle has completed turn the dough out onto a piece of parchment paper and roll into an 8" x 12" rectangle. Spread pesto over the dough, leaving 1/4" on all sides. Sprinkle with Parmesan cheese.
- Starting at the short side roll the dough. Seal the seam and ends. Place the dough seam-side down on the parchment paper.
- Let rise for 30-45 minutes or until doubled in size. Sprinkle with Parmesan cheese.
- While the bread rises, preheat the oven and a baking stone to 425 degrees.
- When the bread has doubled in size slide the parchment paper and bread onto the hot baking stone. Bake for 25-30 minutes or until golden brown. Remove from baking stone and cool on a wire rack.
- Slice when completely cooled.
Inspired by Eliot's Eats. For instructions for making this bread by hand without a bread machine, visit her site.