Crusty Sourdough Bread With Parsley Pesto Recipes

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CRUSTY SOURDOUGH BREAD WITH PARSLEY PESTO



Crusty Sourdough Bread with Parsley Pesto image

Generously spread slimmed-down parsley pesto onto crusty sourdough, or swirl it into another dish, like chicken soup.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

1 large bunch of flat-leaf parsley, coarsely chopped (about 1 packed cup)
2 tablespoons extra-virgin olive oil
1 small garlic, clove minced
2 teaspoons lime juice
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread, grilled or toasted

Steps:

  • In a small bowl, combine all of the ingredients except the bread and mash together with a fork. Serve with the bread slices.

COUNTRY CRUST SOURDOUGH BREAD



Country Crust Sourdough Bread image

For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. - Beverley Whaley, Camano Island, Washington

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 cup Sourdough Starter
2 large eggs. room temperature
1/4 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

PESTO SOURDOUGH LOAF



Pesto Sourdough Loaf image

Make and share this Pesto Sourdough Loaf recipe from Food.com.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h40m

Yield 1 loaf

Number Of Ingredients 8

1 cup sourdough starter
1/4 cup water
3 tablespoons purchased pesto sauce
3 cups bread flour
1/4 cup grated parmesan cheese
3/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
1 teaspoon yeast (optional)

Steps:

  • Add ingredients to bread machine according to manufacturer's instructions.
  • Select cycle-- regular white, or dough cycle if baking in conventional oven (yeast is not necessary if baking in conventional oven).
  • If baking in oven, at end of dough cycle shape into loaf and place in lightly greased bread pan, or shape into free-form loaf (round or elongate) and place on lightly greased baking sheet.
  • Cover and let rise until about doubled.
  • Bake at 350 degrees F about 30 to 40 minutes, or until golden brown.
  • Remove from pan and cool on wire rack.
  • Brush crust with butter if a soft crust is preferred.

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