Sun-Dried Tomato Pesto Sourdough

This is another recipe from Mrs. McBugbear and let me tell you, it is one rockin' good sourdough recipe!

Sun-Dried Tomato Pesto Sourdough

Ingredients

2-1/2 to 3 cups all-purpose flour
1/2 cup  water
1 tsp salt
2 cups sourdough starter
2-3 tbsp of sun-dried tomato pesto
2-1/2 to 3 tsp of gluten

Equipment

Counter-top mixer
measuring cups and spoons
bread pan
pizza stone with cookie pan.

Feed and proof your sourdough starter twice (At least I do with my starter YMMV).

In a counter-top mixer sift together gluten, salt and flour.

Add water starter and pesto.  Use the mixer to knead the dough until the mix is just barely combined.  Allow mix to rest for five minutes.

On a floured surface knead the dough until the dough has an even consistency.  If you over-knead the dough then you'll end up with a fine crumb (lots of very small voids).  If you find this desirable then knead to your heart's content but I prefer a coarser crumb.

Butter a bread pan and let the dough rise until the loaf has doubled in volume (you'll want to place the bread somewhere warm.  Pre-heat your oven to 375 and back for about 55 minutes.  Remove from the oven and melt butter over the top of the bread and place on a cooling rack.

Alternately, rather than using a bread pan free form a loaf on a cookie pan using cornmeal between the pan and the loaf.  Place the pizza stone in the oven when you pre-heat the oven and place the loaf (cookie pan and all) on the pizza stone.

Put a few slices of Mortedella  with some grainy mustard between two piece of this sourdough and you'll be in heaven!