PESTO PARMESAN LOAF

Recipe from Taste of Home & re-written by: Amber (Dessert Now, Dinner Later!)

• 1 1/3 cup warm water
• 1 Tbsp yeast
• 1 1/2 Tbsp sugar
• 2 Tbsp butter, melted
• 2 to 3 Tbsp Pesto (I used the Classico brand)
• 2 Tbsp non-fat dry milk powder
• 1 1/2 tsp salt
• 3 1/2 to 4 cups all-purpose flour (I used the King Arthur Flour brand)
• 1/4 cup shredded parmesan cheese
• 2 tsp olive oil

1. In the bowl of a stand mixer, combine water, yeast & sugar.  Stir & let mixture sit until bubbly about 3-5 minutes.
2. Add melted butter, pesto, dry milk powder & salt.  Using the dough hook, start the mixer & gradually add the flour 1 cup at a time until the dough balls up & does not stick to the sides.  Do not add too much flour, it should still be moist.
3. Once the dough balls up, add the parmesan cheese & let dough knead on low to medium speed for 5-7 minutes.
4. Turn machine off & pour olive oil on top of the dough, & then turn the dough until all sides have been greased with the olive oil.  Cover the bowl with a towel & let dough rest 10 minutes.
5. Shape dough into a long loaf & place on a parchment lined baking sheet. Cover with a towel & let raise for 30 minutes.
6. Brush the top with a little extra olive oil & bake at 375*F for 25 minutes or until top & bottom are golden brown.  Allow to cool slightly before slicing & eating.