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Tuesday, September 8, 2009


This weekend I just felt like trying out some recipes that have been on my list. Everything else will just have to wait.

This is the basil, garlic and parsley in the chopping process. That's my dad's French knife that he got when he worked in the Gem Cafe in Lewistown, Montana in the 40's. I used a real course grater for the Parmesan, and then put it in the blender to get it finer.

The pesto is ready. Refrigerate until the dough has risen.

I actually misread the recipe and put 1/3 C of olive oil in the dough. The crust is sort of crisp, but the inside is tender. Not a bad mistake. This is ready to rise.

Here is the finished product. I think it will be good for sandwiches. If you like pesto, try it. This recipe is from Fleischmann's Best-Ever Breads booklet.

2 C warm water
1 pkg. dry yeast
2 t. salt
1/3 C olive oil plus 2 T.
6 to 6 1/2 C flour
1 C finely chopped fresh parsley (mine was flat leaf)
2/3 C grated Parmesan cheese
2 T dried sweet basil (I used a handful of fresh)
1 to 2 cloves of minced garlic
1 egg white, beaten with 1 T water
1. Put the water, salt, and yeast in the mixing bowl, and let the yeast dissolve.
2. Add the 2 T oil (I accidentally put the 1/3 C in), and 3 C flour. Mix.
3. Add more flour and continue mixing until the dough is soft.
4. Turn out on a floured board, knead for about 5 minutes , add flour to keep the dough from sticking.
5. Put dough in a covered bowl and let rise until double.
Pesto--Mix 1/3 C olive oil, chopped parsley, basil and garlic, and refrigerate until ready to use.
6. Divide the dough in half. Roll each piece into a rectangle, spread half of pesto on it and roll up just like a cinnamon roll or jelly roll. Pinch to seal the edges.
7. Place each loaf on a greased cookie sheet that has been sprinkled with cornmeal.
8. Let rise until double, brush with egg white mixture (optional).
9. Bake at 400 until browned.
Cooking is relaxing to me, and after a second week of school I am already looking for a diversion. We are having pep rallies every Friday afternoon, and the football team has won all two of their games. One of the team members is following a tradition from way back of eating a grasshopper during the pep rally. He nearly gagged this last time, in fact I am surprised he kept it down. I think I will offer to chocolate coat the thing for him. Someone found a small rattlesnake in the auditorium, and killed it. We have had a full moon, but other than that things have been quiet, and school is going right along.
Pep Rally--cheerleaders, football boys, lots of proud parents, fans, and of course, faculty and student body get together every Friday afternoon in the gym to get fired up for the action at 7:30 pm.

I have got to get off this computer and go mop the kitchen!


  1. I bake to relax, too, and I send it to my mother-in-law's house, as she eats to relax. She's not all that happy with the outcome of this little arrangement, but she can't bring herself to turn back the goods, and Vern intercepts them, anyway.

    Love, love, love pesto, and I believe I may be the only one in Garfield County who family graciously tried it, attempted to eat an entire serving, then ate more salad to rid their palates of the taste. Pesto tastes like summer, to me, and I can founder on pesto angelhair pasta. And, now, pesto french bread.

    I have to laugh at the grasshopper story! We've been picking grasshoppers out of our teeth all summer, and there's no telling how many Angus has probably eaten, riding in the Kawasaki Mule...

  2. I too like pesto. That sounds delicious! I like to bake, but alas, I have no where to send it and neither of us needs it, BUT we like it. What to do!

    Grasshoppers freak me out! I could be running and screaming!! Ick!!! I have a daughter or two that would join me!