Today’s Recipe: Black Walnut Pesto Bread

About a month ago my DIL, Ashley, and I harvested the black walnuts from my 100-year-old trees. Today, those black walnuts have dried and are ready to crack—after we cleaned ’em up a bit. Here is a delicious recipe for Black Walnut Pesto bread.

BLACK WALNUT PESTO BREAD
PREP TIME: 45 MINUTES, PLUS 2 HOURS RISING
COOK TIME: 45-50 MINUTES
MAKES: ONE 2-LB LOAF

Bread
1 T active dry yeast
2 t sugar
2½ cups warm water, divided
2 T olive oil, divided
5½ cups flour

Pesto
6 cups basil
½ cup black walnuts
¾ cup Parmesan cheese
½ cup olive oil

1. In a medium bowl, combine yeast, sugar, and about ½ of the warm water. Wait 5-8 minutes until the yeast blooms.
2. Add remaining water, and 1 T of olive oil to the bowl. Add the flour in increments, mixing well after each addition.
3. Once all of the flour is incorporated, place the dough onto a lightly floured surface and knead for about 10 minutes.
4. Form the dough into a large ball and place it in the bowl. Brush the top with olive oil (save remaining olive oil for step 6), cover with plastic wrap, and set it in a warm place to rise for 1½ hours, or until it is about double its original size.
5. While the bread is rising, prepare the pesto. Add basil to a food processor. Add black walnuts, Parmesan cheese, and olive oil. Pulse until combined.
6. Once the dough has risen, press it down completely. Brush the inside of a 2-lb loaf pan with olive oil.
7. On a lightly floured surface, roll dough into a rectangle that is about 10”x 20”. Spread pesto evenly over the dough, and roll the dough up from one 10” end to the other.
8. Carefully transfer the loaf to the prepared pan, seam side down. Brush the top with remaining olive oil and cover loosely with plastic wrap. Preheat oven to 400°F and let the loaf rise for 30 minutes in a warm place.
9. After rising, remove plastic wrap and Bake for 40-45 minutes or until the crust is golden brown.

Gather ingredients.

Pour in 1¼ cups of warm water to a medium bowl.

Add 2 t of sugar.

Add 1 T of active dry yeast.

Mix together.

Wait 5-8 minutes until the yeast blooms.

Pour in 1 T of olive oil.

Add remaining 1¼ cup of warm water.

Begin adding 5½ cups of flour in increments, mixing well until a soft dough forms.

Once all of the flour is incorporated, place the dough onto a lightly floured surface and knead for about 10 minutes.

Form the dough into a large ball and place it in the bowl.

Brush the top with remaining 1 T of olive oil (save any extra olive oil to coat the loaf pan and top of the loaf).

Cover with plastic wrap, and set it in a warm place to rise for 1½ hours, or until it is about double its original size.

While the bread is rising, prepare the pesto. Add 6 cups of basil, ½ cup black walnuts, and ¾ cup Parmesan cheese to a food processor.

Pour in ½ cup of olive oil.

Pulse until combined.

Transfer pesto to a bowl cover, and set aside.

Once the dough has risen, press it down completely.

Brush the inside of a 2lb loaf pan with reserved olive oil.

On a lightly floured surface, roll dough into a rectangle that is about 10”x 20”.

Spread pesto evenly over the dough, and roll the dough up from one 10” end to the other.

Carefully transfer the loaf to the prepared pan, seam side down.

Brush the top with remaining olive oil.

Cover loaf loosely with plastic wrap then preheat oven to 400°F and let the loaf rise for 30 minutes in a warm place. After rising, remove plastic wrap and bake for 40-45 minutes or until the crust is golden brown.

Leave a comment 2 Comments

  1. Terry Steinmetz says:

    Yummy! Can’t wait to try this. I have to substitute a few items due to my allergies, but can’t wait to try this!!!

  2. Winnie Nielsen says:

    My Grandpa loved black walnuts and ,y Mom used to use them in a cake for his birthday. I never see black walnuts down here in Florida I know from the past that they are distinctly different in taste from regular walnuts so a substitution would not be the same. The finished product does look amazing!!

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