Ingredients
SUN-DRIED TOMATO PASTE:
- 1 cup water
- 1/4 cup whole sun-dried tomatoes
- 3 tablespoons olive oil
- 2 teaspoon chopped garlic
- 1/2 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 sugar
- 1 cup warm water (about 110 degrees 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
Food Network Invites You To Try This Three-Tiered Braided Christmas Bread Recipe From Emeril Lagasse.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter