Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas

Author:Elaine Skiadas [Skiadas, Elaine]
Language: eng
Format: epub
Published: 2023-04-11T21:00:00+00:00

PESTO PULL-APART BREAD

With fluffy brioche-style dough and nutty basil pesto, this pull-apart bread is the perfect crowd-pleasing appetizer or snack. It may taste heavenly and look impressive, but this recipe is actually quite straightforward to make. If you’ve ever made cinnamon rolls, it’s pretty much the same technique, except you press the rolls into a loaf pan to make that fancy braided swirl pattern. I recommend using the pesto recipe from the Grilled Vegetable Picnic Sandwiches for quality control, but store-bought will also work in a pinch.

Makes 1 (8 x 4–inch [20 x 10–cm]) loaf

¾ cup (175 ml) water

2 tbsp (24 g) organic cane sugar

1½ tsp (4.5 g) active dry yeast

2½ cups (300 g) all-purpose flour

1 tsp kosher salt

¼ cup (60 ml) olive oil, plus more as needed

1 cup vegan pesto, preferably homemade (here)

Vegan butter, for pan

Marinara sauce, for serving

Heat the water in a microwave-safe bowl in a microwave or in a small saucepan over the stove until it’s lukewarm but not yet hot (110 to 115°F [43 to 46°C]). Stir in the sugar and yeast. Let the mixture stand for 5 minutes, or until the yeast foams.

In a large bowl, whisk together the flour and salt. Pour in the olive oil and the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Turn out the dough onto a clean work surface and knead for 5 to 6 minutes, or until soft and springy. If the dough feel too dry, wet your hands with a little warm water and continue kneading. If it’s sticking to your fingers, add a dusting of flour, but err on the side of a stickier dough.

Place the dough in a well-oiled bowl and turn the dough over a couple of times so it’s coated. Cover the bowl with a clean, damp towel and place in a warm spot to rise for 1½ hours, or until the dough has doubled in size (see Tip).

Meanwhile, make the pesto, if using homemade. Grease an 8 x 4–inch (20 x 10–cm) loaf pan with vegan butter and line with parchment paper, leaving a slight overhang on two opposite sides, for easy removal.

Once the dough has risen, punch it down and roll it out into a 12 x 18–inch (30 x 45–cm) rectangle. Spread the pesto over the surface of the dough, then roll it up lengthwise into a tight log. Cut the dough into nine or ten equal-sized pieces, using a sharp knife or a clean length of dental floss. Press each roll into the loaf pan, alternating sides to create a zigzag pattern. Cover the pan with plastic wrap and place in a warm spot to rise for another 45 minutes.

When ready to bake, preheat the oven to 350°F (180°C). Uncover the bread and brush the top with olive oil. Bake for 40 to 45 minutes, or until the top turns a deep golden brown and use a toothpick to test that the center is no longer doughy. Remove from the oven and let cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.

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