=== SUN-DRIED TOMATO PASTE
-===
1 c Water
1/4 c Whole sun-dried tomatoes
3 tb Olive oil
2 ts Chopped garlic
1/2 ts Salt
1/4 ts Freshly-ground black pepper
=== PESTO ===
1 c Fresh basil leaves -;
-(lightly packed)
2 tb Pine nuts
1/2 ts Chopped garlic
1/4 ts Freshly-ground black pepper
1/4 ts Salt
3 tb Olive oil
2 tb Freshly-grated
-Parmigiano-Reggiano cheese
=== TAPENADE ===
20 Kalamata olives – (abt 3/4
-cup); pitted
1 Anchovy fillet
2 ts Chopped garlic
2 tb Olive oil
1/4 ts Freshly-ground black pepper
=== DOUGH ===
(YOU NEED THREE BATCHES OF
-THIS DOUGH)
1 Envelope Dry yeast -; (1/4
-oz)
1 tb Sugar
1 c Warm water; (about 110
-degrees)
1 ts Salt
3 1/2 c Bleached all-purpose flour
1 ts Vegetable oil
1 lg Egg; beaten
3 ts Kosher salt
1/4 ts Coarsely-ground black pepper
TO MAKE THE PASTE: Combine the water and tomatoes in a small saucepan over
medium-high heat. Bring to a boil and cook until softened, about 5 minutes.
Drain well. Transfer to a food processor or blender, add the olive oil,
garlic, salt and pepper, and process. Puree until the mixture is smooth,
about 15 seconds. Set aside. TO MAKE THE PESTO: Combine all the ingredients
in a food processor or blender and process until the mixture is smooth,
about 15 seconds. Set aside. TO MAKE THE TAPENADE: Combine all its
ingredients in a food processor or blender and process until the mixture is
smooth, about 15 seconds. Set aside. TO MAKE THE DOUGH: Combine the yeast,
sugar, and water in the bowl of an electric mixer fitted with a dough hook.
Beat on low speed for 1 minute. Add the sun-dried tomato paste (or pesto or
tapenade), salt, and flour. Beat at low speed until all of the flour is
incorporated, about 1 minute. Then beat at medium speed until the mixture
forms a ball, leaves the sides of the bowl, and climbs up the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into a
smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to
oil all sides. Cover with plastic wrap and set aside in a warm, draft-free
place until it doubles in size, about 1 hour. Preheat the oven to 350
degrees. TO ASSEMBLE: Remove the dough from the bowl and invert it onto a
lightly floured surface. Pat the dough into a rectangle about 3/4-inch
thick. Roll up the dough, beginning with the short side and stopping after
each full turn to press the edge of the roll firmly into the flat sheet of
dough to seal. Press with your fingertips. Tuck and roll so that any seams
disappear into the dough. Join the ends of each bread loaf and pinch all
three together. Begin braiding, lapping each loaf one at a time over the
other, then pinch the remaining ends together. Tuck the pinched ends
underneath the braided bread. Line a baking sheet with parchment or waxed
paper. Place the bread on the baking sheet. Cover with plastic wrap and set
aside in a warm, draft-free place until it doubles in size, about 1 hour.
With a pastry brush, brush the beaten egg evenly over the bread. Combine
the kosher salt and pepper and sprinkle over the top of the bread. Bake
until lightly brown, 45 to 50 minutes. Remove from the oven and cool on a
rack. This recipe yields 1 large braided bread.
Yields
1 servings