Wednesday, March 24, 2010
Pesto Sunflower Seed Bread
This bread is our favorite so far. I did change it up a bit by substituting roasted sunflower seeds for the pine nuts simply because we happen to really like sunflower seeds and pine nuts are outrageously expensive right now. Since I didn't have my own pesto, I used some that I found in a local farmer's market- It was an import from Italy and it looked and smelled divine. (I did, however, plant 2 basil plants this weekend so I have big pesto making plans for later on this year. And, I am on the hunt for a red basil plant too.. Yep, BIG plans!)
Sadly, I am still fighting with this method trying to get it to raise properly. My first loaf was an artisan type. It did double in size but instead of rising vertically it simply spread out. And, I didn't get the big 'oven spring' that I keep reading about. But the aroma was 'to die for' and hubby didn't seemed inclined to complain that it was flat.. his mouth was too full chewing! LOL This is one I know we will make often.
Figuring if you can't beat 'em, join 'em, I made the next two loaves in bread tins. These came out so much better looking. Someone suggested adding an extra cup of white flour.. think I may try that next time. In the meantime, I will continue making these breads trying different things.. I love a good challenge! Besides that they taste so good!!
If you would like to see what others have done with this bread, I know Michelle would be delighted to have you visit our bread braid at Big Black Dog Take some time to surf around her blog too- she has a site full of mouth-watering recipes!