There's nothing wrong with being kneady.....

I wanted a challenge and have always been intimidated when it came to baking.  As you can see from previous posts, I really do not measure anything.  I leave measurements up to the taste buds.  Unfortunately you do not have much leeway with baking.  Surprisingly enough, this recipe ended up being some of the best baked bread I have ever had.   I rarely eat bread and had to stop myself from eating the entire loaf.

The great thing about baking your own bread is that you know what goes into it.  So many people do not realize how many preservatives are added in breads, along with the fact that eggs are in many breads as well.  This recipe is bursting with flavor and light and guilt free.





Ingredients:
for the actual bread:
1 cup warm water
1 packet of yeist
2 1/2 cups of flour (add some extra for dusting)
1 tbsp EVOO

for the added pesto & olive mixture
blend the following EXCEPT kalamata olives
EVOO (the amount is to your desire.  I use less than more)
basil
pine nuts or walnuts
1 clove garlic
salt
tip:  if you do not have basil, replace it with kale, swiss chard, spinach or your favorite leafy green

Instructions:
Place warm water in the bowl of your stand mixer fitted with the dough hook and sprinkle yeast over top.

Let sit 10 minutes - if the yeast doesn't get frothy or swell, toss it and go buy new yeast.

Add the flour, oil, and salt and turn the mixer to low.

Knead the dough for 5 minutes until smooth and elastic - after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.

Form the dough into a smooth ball and transfer to a lightly greased bowl  and let rise until doubled (1 hour on the countertop, quicker in a slightly warmed oven).

Preheat oven to 425.

Lightly flour your work surface and work in sliced kalamata olives to dough

Gently stretch and elongate your dough round.

spread pesto mixture evenly onto dough and roll the dough into one long roll

slice the roll into thirds, then braid and form into a spiral

transfer to baking sheet and let sit for 30 min

bake for 25 minutes