Snow in Philly before Halloween? The dismal weather had this summer loving gal holed up in the kitchen over the weekend and it did get me thinking about the upcoming holidays (ack, where did October go?)
I go through bread baking jags (wouldn’t you know, my last post was about bread.) I don’t own a bread machine and am not overly fond of kneading. My secret weapon? My trusty KitchenAid Mixer Stand. That dough hook takes care of the kneading and as long as I start the process early enough in the day for the double rising, making homemade bread isn’t too complicated in my book.
So it was a no brainer to participate in this week’s Holiday Recipe Exchange hosted by My Baking Addiction and GoodLife Eats and sponsored by Red Star Yeast– a staple in my pantry. I tweaked one of my favorite basic Italian bread recipes that uses milk instead of water which results a richer tasting bread. Semolina flour gives a softer texture but I also swapped in some whole wheat flour for the extra nutrients.
I whipped up a pesto from arugula lurking in the fridge and my stash of California pistachios from last month’s FNCE reception. The vibrant green pairs well with the holiday spirit – this bread could be served with a meal or as an appetizer, sliced fresh out of the oven with an extra smear of pesto on each piece. *Swoon.* (The recipe makes extra pesto which is equally as good as a pasta sauce or a sandwich spread.)
Do you make a special or traditional bread for the holidays?