After taking a break for the past two bread braids with the Healthy Bread in Five group, I jumped back on the wagon with Pesto Bread. Not having any pesto in the freezer, I went looking for a small jar at the grocery store. The bread was not as green as I imagined it would be, and I did not taste a difference in using the spelt flour (from King Arthur's catalog). I did not use the pine nuts in the recipe, because I didn't think they would go over well with the eaters in the house (myself included).
I mixed the half recipe up on Saturday, and baked the loaves on Monday. I am finding that I really like the tang and flavor that I get with a somewhat rested dough compared to a fresh batch. I served the bread with homemade spaghetti sauce Tuesday, and with local butter it was a definite hit! This will definitely be a keeper recipe, especially in the summer with fresh basil!
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