![\"Food-Header-1\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&ssl=1\")
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![\"PestoBread\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoBread.jpg?resize=640%2C488&ssl=1\")
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I’ve seen braided bread recipes bouncing all over the internet lately, and I was itching to try my hand at it. I used my go-to recipe for white bread and since it’s spring – asparagus pesto, resulting in what I’ll call a “rustic” loaf of bread. The smell of this bread baking was amazing – it made me want to stay in the kitchen and never leave. Ever. Plus, it made the best toast<\/em> I have ever eaten!\u00a0<\/p>\n For the bread:<\/p>\n 1. Stir the sugar and yeast into the warm water in a 2 cup measure. Let stand for 5 to 7 minutes, until foamy. Use the plastic blade in the Cuisinart to process the flour, butter, and salt for 25 seconds. Add ice water to yeast mixture.<\/p>\n 2. With the machine running, slowly pour the liquid through the feed tube. Run the machine until the dough forms a ball. Then run the machine for an additional minute to knead the dough.<\/p>\n 3. Shape the dough into a ball and place in a plastic bag that\u2019s been lightly floured. Squeeze out the air and tie with a twist tie at the top, allowing room for the dough to rise. Let it rise in a warm place for an hour and a half, it should double in size.<\/p>\n For the pesto:<\/p>\n 1. While the dough is rising, cook the asparagus in boiling water for 3-5 minutes. Remove from heat and transfer into an ice bath.<\/p>\n 2. Add asparagus, basil, garlic, kosher salt, walnuts, cheese and olive oil in the food processor and pulse until blended. Makes about one cup.<\/p>\n Punch down the dough, and divide it in half. On a lightly floured surface, roll out dough into a 10″ x 18″ rectangle. Spread half of the pesto, leaving a 1\/2″ border. Roll up tightly, pinching the ends and the seam. Repeat with the other half of the dough.<\/p>\n With a sharp knife, cut log in half.<\/p>\n Braid the pieces, turn ends under and carefully place in a greased loaf pan.\u00a0Cover pans with oiled plastic wrap, return to a warm place for 45 minutes. Dough should rise above the top of the pans.<\/p>\n Remove plastic wrap and bake in a preheated 375\u00ba oven for 35 to 40 minutes, until the top is browned. Remove from pans and cool on a wire rack.\u00a0Makes 2 loaves.<\/p>\n It makes spectacular toast!<\/p>\n","protected":false},"excerpt":{"rendered":" I’ve seen braided bread recipes bouncing all over the internet lately, and I was itching to try my hand at it. I used my go-to recipe for white bread and since it’s spring – asparagus pesto, resulting in what I’ll … Continue reading \n
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![\"PestoIngredients\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoIngredients.jpg?resize=448%2C336&ssl=1\")
<\/p>\n![\"PestoSpread\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoSpread.jpg?resize=448%2C328&ssl=1\")
<\/p>\n![\"PestoRoll\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoRoll.jpg?resize=448%2C357&ssl=1\")
<\/p>\n![\"PestoBraid\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoBraid.jpg?resize=448%2C326&ssl=1\")
<\/p>\n![\"PestoRise\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoRise.jpg?resize=448%2C331&ssl=1\")
<\/p>\n![\"PestoToast\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoToast.jpg?resize=640%2C497&ssl=1\")
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