Crusty Walnut-Pesto Bread Tasty Enough For Grand Prize

Crusty Walnut-Pesto Bread, created by Anna Fowler of the University of Alabama, was named the grand prize winner in the recent “Bake with the Best” contest sponsored by the Walnut Marketing Board and the American Egg Board. This bread tastes best when it is served the same day it is baked.

Crusty Walnut-Pesto Bread

3 cups bread flour, plus an additional 1-1/2 cups flour for adjusting the dough

2 packages rapid-rise yeast

1 teaspoon salt

1 tablespoon sugar

1 large egg

1/3 cup extra-virgin olive oil

1/2 cup finely chopped fresh parsley

1 cup finely chopped fresh basil

4 cloves garlic, minced

1 cup ground walnuts

1 cup grated Parmesan cheese

1-1/3 cups hot water

Cornmeal for dusting the sheet pan

Glaze:

1 large egg

1 tablespoon water

Combine the flour, yeast, salt and sugar in the bowl of a food processor or the bowl of a 5-quart mixer fitted with the dough hook. Add the egg, olive oil, herbs, garlic, walnuts and cheese. Process until the mixture is well blended.

Add the hot water and process until a soft dough forms, using as much of the additional flour as needed. Process for 1 minute, if using the food processor; if using the mixer, knead for 5 minutes.

Turn the dough out into a lightly oiled bowl. Cover the bowl with plastic wrap; set in a warm place and allow dough to double in volume, about 45 minutes to 1 hour.

Sprinkle an ungreased sheet pan with cornmeal. Punch down the risen dough and divide it in half. Shape each half into an oblong loaf and place the loaves side by side on the prepared pan. Cut 5 slashes in the top of each loaf. Lightly cover the loaves and allow them to rise until they have doubled in volume.

Preheat oven to 400 degrees. Whisk the egg and water together. Uncover the loaves, brush them with the glaze and place sheet pan on the middle rack of the the oven. Place an 8-inch cake pan filled with 1 inch of boiling water on the bottom rack of the oven; the extra moisture will produce a crusty bread with a soft interior.

Bake the loaves until golden and crusty, about 25 to 30 minutes. Remove from the oven and allow to cool on a wire rack.

Yield: 2 loaves, or 20 servings.

Nutrition information per serving: 183 calories, 10 grams fat (49 percent fat calories), 2 grams saturated fat, 25 milligrams cholesterol, 6 grams protein, 18 grams carbohydrate, 157 milligrams sodium, 1 gram fiber.