Pinot Grigio and Sun-Dried Tomato Pesto Pull-Apart Bread
 
 
Makes 1 9" round loaf and 2 4½" round loaves
Ingredients
Dough:
  • ¾ cup + 2 tablespoons Pinot Grigio
  • 3¼ teaspoons active dry yeast
  • 3 tablespoons sugar, divided
  • 6 tablespoons unsalted butter, melted
  • 4 cups + 2 tablespoons all-purpose flour
  • 1½ teaspoons sea salt
  • 3 eggs
Filling:
  • ½ cup sun-dried tomato pesto
Finish:
  • 1 tablespoon extra virgin olive oil
  • Omnivore Salt or sea salt
Instructions
Make the dough:
  1. In a large bowl, heat ½ cup Pinot Grigio until warm - about 30 seconds in the microwave should do. Add the yeast and 1 tablespoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the remaining Pinot Grigio and sugar and the rest of the dough ingredients (butter through eggs) to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Shape and bake the loaves:
  1. Grease 1 9" tart pan and 2 4½" round tart pans.
  2. After the dough has risen, divide dough in half. On a lightly floured surface, roll out one piece until it's about ¼" thick.
  3. Cut out circles with a 3" round cutter. Spread about ¼ heaping teaspoon sun-dried tomato pesto over each circle in an even layer all the way to the edges. Fold each circle in half and then fold it in half again.
  4. Arrange the folded pieces of dough in the tart pans, working in a spiral from the outside in to the center. Repeat with second piece of dough.
  5. Cover loaves with a clean kitchen towel and let rise for 30 minutes.
  6. About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
  7. Bake for 20 minutes; remove small loaves from the oven if golden. Bake large loaf for an additional 10 minutes or until golden.
  8. Let loaves cool slightly on a wire rack. Then brush tops with extra virgin olive oil and sprinkle with salt. Serve immediately or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pinot-grigio-and-sun-dried-tomato-pesto-pull-apart-bread/