Ingredients
- SUN DRIED TOMATO PASTE:
- 1 cup water
- 1/4 cup whole sun-dried tomatoes
- 3 tablespoons olive oil
- 2 teaspoons chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- PESTO:
- 1 cup lightly packed fresh basil leaves
- 2 tablespoons pine nuts
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- TAPENADE:
- 20 kalamata olives (about 3/4 cup), pitted
- 1 anchovy fillet
- 2 teaspoons chopped garlic
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- DOUGH:
- (you will need to make three batches of this dough)
- 1 envelope (1/4 ounce) dry yeast
- 1 tablespoon granulated sugar
- 1 cup warm water (about 110 F)
- 1 teaspoon salt
- 3 1/2 cups bleached all-purpose flour
- 1 teaspoon vegetable oil
- 1 large egg, beaten
- 3 teaspoons kosher salt
- 1/4 teaspoon coarsely ground black pepper
Description
Three Tiered Braided Christmas Bread
Emerils
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