Bakery News & Pesto Cheese Roll Recipe

Another month has passed us by and we find the bakery growing busier and busier. The fall bread schedule is running smoothly so far, but keep your eyes open for a few changes (hopefully by the time the winter bread schedule comes out). A few of the changes in the bread schedule will be due partially to your suggestions from the suggestion board.

Recently I have seen the need for more white spelt bread, so I am trying to find an appropriate slot in the bread schedule for this. We also might add a few new breads and stop a few breads until the spring. So, look for the new changes to come.

We have a fresh new smiling face in the bakery. Amy Margozerwitz is our new bakery assistant and is working Mondays, Wednesdays, and Fridays. Please join us in welcoming Amy to the team.

This month I would like to share with you our beloved pesto cheese roll recipe. These have been a staple food for many of you shoppers and friends of the Co-op, so I figured some people might like to try the process at home. The bread recipe for the dough follows:

Country White Bread
(makes about 6 big rolls)

1 1/4 cups Water
1 cups of 2% Milk
1/2 Tablespoons Yeast
2 tsp. Salt
1 Tbsp. Canola oil
1 Tbsp. cup Honey
5 1/2 cups Unbleached White Flour

Mix all ingredients until the dough forms into a natural ball (the dough should not stick to your hand when it is touched, but do not let it get dry with too much flour). Put the dough onto a floured counter top and roll out into a flat rectangle.

Now spread the pesto mixture evenly over the entire surface. The pesto can be made from scratch or I might suggest the spreads/dips that Gary, our illustrious deli worker, makes (and yes, he even makes pesto).

Next, top with healthy layer of mozzarella cheese. The next kinda tricky step is to roll the whole dough up into a log, rolling all the dough towards you. The trick is keeping the log moving somewhat evenly as you roll a little bit at a time from each end. The middle section of the log should not be thicker than the ends of the log. After this step, slice off sections (about 1 inch thick) and place onto a baking tray.

After all the slices have been done and the rolls are all onto the trays, bake in the oven at 325 for 20 minutes rotating halfway through. When the rolls are done, let them cool 5 minutes then serve and enjoy!

Copyright: Copyright on articles, recipes and images are jointly held by the Moscow Food Co-op and the respective contributors, except were otherwise noted.

Return to Recipe List

For additions or corrections to this page, please contact the Webmaster.