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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
• 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
• 1/4 teaspoon salt

Description

Three Tiered Braided Christmas Bread

Emerils