This technique is easy and very impressive. You can use it for sweet breads or a savory bread like the picture. Make your favorite bread recipe but, instead shape the dough into one large rose and serve it sliced like a cake.
Place in food processor and process until you have a smooth paste:
1 c. sun-dried tomatoes (preserved in oil, drain very well)
2 cloves garlic, crushed
1/4 c. sliced almonds
2 T. chopped parsley
1/8 to 1/4 c. grated asiago or parmesan cheese
Than Add to the processor:
1 T. olive oil,
1/2 tsp. kosher salt
3 drops Tabasco sauce
1/2 c. real mayonnaise.
Process again until smooth. Adjust salt to taste. Transfer to bowl, cover and refrigerate until ready to use.
Roll out 15"x20"
Cover with 190g of pesto
Leaving a clean 1/4 inch border
around the edge
Roll Up like a jelly roll
from the long side (20 inches)
Twist the 2 halves together
Gently twist the two together into one large rope.
Starting at one end, coil to form a circle. Place on a cookie sheet.
I removed the bottom of a spring form pan and slip the circle ring over the dough. It will fill out when it's proofed.
This will give the dough support if you don't want it to spread.
You don't have to do this, but the rose loaf will be larger and flatter without the ring for support.
Bake at 350 degrees for 25-30 minutes, or until 195 degrees (internal temperature) is reached, turning loaf for even browning or covering with foil to prevent over browning, if needed.
An herb filling would work, also a sweet filling like that of a cinnamon roll is nice. Fruits, could also work as long as they are not to wet. The filling should not affect the moisture level of the bread or be to thin or it will run out during the baking process.