Cheese Bread with Spinach Pesto

March 30, 2008

Thick slices of crusty bread:  French bread or Herbed Onion Loaf
Spread with spinach sauce
Sprinkle with diced sun dried tomatoes (softened if necessary)
Sprinkle with shredded sharp Cheddar cheese
Bake slices until hot and bubbly.  Serve warm.

Spinach Sauce:
1 C chopped yellow onion
¼ C olive oil
Sauté until just beginning to brown

¼ t minced garlic (or more to taste)
3 C packed spinach leaves
1 T dried basil
½ t salt
¼ C Parmesan cheese
Place all in food processor and whirl until finely chopped.
Add the olive oil while the processor is running.

¼ C additional olive oil

Herbed Onion Bread

2 C warm water
2/3 C finely diced onion or 1 ½ t dried minced onion
2 T sugar
1 ½ t salt
1 t Parmesan
1 t garlic powder
1 t basil
1 t pepper
1 T yeast
Combine in a mixer and let proof until bubbly

Gradually add approx. 6 C bread flour until you have a smooth dough.  Place in greased bowl, cover,
Let rise until doubled. 
Shape into 4 round loaves or two French bread shaped loaves. 

Brush with oil and sprinkle with herb mixture: 
1 t Parmesan
1 t parsley flakes
½ t salt
¼ t pepper

Spray, cover, let rise, bake at 400 for 18- 20 min.

 

Another recipe brought to you from the kitchen of Latigo -- a Colorado guest ranch.

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