I really enjoy making bread dough. I love kneading the dough and the final texture of it. It's so much fun to play with! Then there's the science of the yeast and the rising dough. Making bread is just like a little science experiment in your kitchen. Just ask any biologist, yeast is very important to science!
The only problem with making bread, I have to find someone to eat it! I just don't eat that much bread these days. Since I moved to New Jersey (over a year ago), I have bought one loaf of bread. Since I got my braces put on (six months ago), I haven't bought a single loaf. I decided it was too much work to eat sandwiches with the hardware on my teeth.
When it finally came time to the Why Bother? sandwich bread challenge, I decided I had to try something a little different. You can buy so many different varieties of bread at the local grocery store, farmers market, local bakery or Panera. I even live equidistant to all four of those places! I had to make a bread that I would want to eat.
After looking through my five bread-making cookbooks, I settled on two very different loaves. Today I present to you a pesto swirl bread! Swirls of freshly made pesto in between airy layers of white bread. While it came out delicious, I wouldn't suggest using it as a sandwich bread. The swirls of pesto made the swirls of the bread pop out when the bread was sliced. Each piece of bread was like a little slinky.
The slinky effect was the exact reason I decided to make a cheese sandwich out of my bread. The idea came to me in the mid afternoon and I was thinking about it all through my long train ride home. Two slices of pesto bread, filled with fresh, homemade mozzarella cheese, grilled and melty. There was no way it couldn't be amazing. And I was right.
Come back on Sunday for part two of sandwich bread!
