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rttalsscsftl v xwrijsos economist suntribune etcetera- thursday april 13 2000 11 wiiolewheat pesto foccacio 23 cup water 2 tbsp olive oil itspsalt w 1 cup bread flour- 1 cup wholewheat flour 1 14 tsp yeast 14 cup prepared pesto 2 tbsp pine nuts or chopped walnuts method put all liuf melasvtwo ingredieritsin bread panofdersug gestedbyjriacliine ihstructioii set for wholewheat dough start ss when ready punch down on lightly r floured board let rest a fjnirfutes then roll into a round shapcjfbput i2- inch thick z frs putdoughdnbaldrigsheetspnnklecll with commeal spread pesto onjtopjand sprinkle with nuts i bakeat400f about 20 minutes braided brioche 14 cup milk v 2 eggs r t 2- fe 6 tbsp butter at room temperature 3 tbspsugar 1 12 tsp salt j i 2 cups bread flour 112 tsp yeast j k 1 m topping 1egg yolk j 1 i 1 tsp water mi i sfc t c 1 23 tbsp sliced almonds y method 7 put dough ingredients in bread pan in order suggested by t machine instructiorisrset for dough jpress start- when dough jseady punch dowri onlightly floured board let rest few minutes cut into three pieces roll between your hands totfqrrn thin ropes 15 incties long fo srnauloafl8td 20 v inchesfor largjput three ropes on light ly buttered baking srjeel at one endf pinch three ends togeth- x er andbraid looselycpinchihg ends at bottom make a wash of yolk anci water liditly beating paint wash top of jjread and sprrnkle with almonds coyer and letrise 4510 60minutes in a warm place place in preheated 350f oven and bake 30 to 50 minutes v i6caccia- iururj ti fromrno need to kneack basic 5 2 tsp acuve dry yeastrv 4 cupsunbleadied bread flour f t 2 to 3 tip salt v 7- ijt 2 to vtsp olive oil v 2 tbsp chopped fresh rosemary 1 v f 1 tsp kosher or sea saltr if memod- measurewaterinto large fbospinkle overwater and stirj unffldissolved stirln2cups of flour and salt arid stir bnskly until smooth about 2 mihutes 4 y svwitii wooden spoon stir in remain- ing2 cups flour for 2 minutes longer the dough will be fairly wet and sticky ibut iwhen it pulls away from the sidespf the bowlaridforms loose ball it hasbeen istirrvufficieritly if ittseerris too sticky a stir in to 12cupof flour lm a i 1 i ll il r 4 il 905944-