Oh well, what can I say? I'm so very late posting this week's HBin5 assignment, but for good reason. My mom has been having some health issues, so I drove out to Massachusetts to spend a few days with her. I brought along some of my Lazy Loaf, and this stuffed bread for the visit. The weather was atrocious in Carver, as it was pretty much everywhere in NE. Pouring rain for three days, winds that blew trees and power lines down, and cold, cold, cold. It sucked. It was good for cooking, shopping, eating, and an hour of deep tissue massage, though! Thanks, Mom! Now on to the bread!
I used one half of my Pesto Pine Nut dough for a large loaf. I didn't get a great rise on it, so it was used for a Brick Pressed Sandwich. I used capicola, pepperoni, and prosciutto with artichoke hearts, roasted red peppers, arugala, and provolone. Love. The rest of the dough was rolled out to a half inch thickness and turned into Caprese Stuffed Pesto Pine Nut Bread. I placed strips of roasted red peppers, fresh mozzarella, and basil over the dough, sprinkled it with minced garlic, salt and pepper and rolled it up, pinching the edges to seal. I put this loaf into a loaf pan lined with parchment, brushed it with olive oil and sprinkled it with dried basil and sea salt. I'm not winning any beauty prizes for my breads lately. Despite the fact that this bread ended up looking a bit like some kind of yeasty tunnel system, it was delicious.
And as always, stop by Michelle's Blog to see how everyone else used their pesto dough (and the Avocado bread I neglected to make this week) on the bread braid!