Pesto Beer Bread Recipes

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BRAIDED BREAD WITH PESTO



Braided Bread with Pesto image

This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.

Provided by Jones

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h30m

Yield 8

Number Of Ingredients 13

1 cup packed fresh basil
1 tablespoon freshly squeezed lemon juice
1 clove garlic
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 tablespoon chopped walnuts
⅛ teaspoon kosher salt
2 teaspoons yeast
1 cup warm water
2 ½ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 tablespoon olive oil
1 teaspoon cornmeal

Steps:

  • Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
  • Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
  • Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  • Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
  • Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
  • Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
  • Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 31.1 g, Cholesterol 4.4 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 349.1 mg, Sugar 0.2 g

PESTO BEER BREAD



Pesto Beer Bread image

I love pesto so this bread is great, the yeast in the beer helps it rise nice & high. Goes great with a nice big bowl of soup. Feel free to add parmesan, sun-dried tomatoes etc for variation

Provided by Mandy

Categories     Quick Breads

Time 45m

Yield 1 loaf

Number Of Ingredients 7

3 cups self-raising flour
1 tablespoon sugar
1 teaspoon salt
375 g warm beer
1/2 cup pesto sauce
milk
sesame seeds

Steps:

  • Sift flour into a bowl. Blend in sugar & salt.
  • Add enough beer to make a smooth pliable dough.
  • Using floured fingers press out onto a lightly floured surface and spread with pesto.
  • Roll up like a swiss roll and place in a greased 10 x 20cm loaf tin.
  • Brush lightly with milk & sprinkle with sesame seeds.
  • Bake at 220 C for 30-40 mins or until hollow when tapped.

Nutrition Facts : Calories 1389.7, Fat 3.6, SaturatedFat 0.6, Sodium 7089.4, Carbohydrate 292, Fiber 10.1, Sugar 13.4, Protein 37.2

HOT ITALIAN PESTO BREAD



Hot Italian Pesto Bread image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 3

4 tablespoons pesto, fresh or store-bought
1 loaf Italian bread, sliced in half lengthwise
6 cloves roasted garlic

Steps:

  • Preheat oven to 350 degrees F.
  • Spread the pesto on to 1 side of the sliced bread and spread the garlic cloves onto the other side. Place the halves together to close. Place in oven for 15 minutes.
  • Slice and serve.

PESTO BREAD WREATH RECIPE BY TASTY



Pesto Bread Wreath Recipe by Tasty image

Pillowy dough swirled with savory pesto and studded with sun-dried tomatoes makes this centerpiece bread not only beautiful to present, but also absolutely delicious. Make one (or two) for this season's holiday party and make sure to snag a slice for yourself before it disappears.

Provided by Tikeyah Whittle

Categories     Dinner

Time 4h20m

Yield 12 servings

Number Of Ingredients 19

½ cup warm milk
4 tablespoons granulated sugar, divided
2 teaspoons active dry yeast
3 ½ cups all purpose flour, plus more for dusting
1 ¾ teaspoons kosher salt
1 lemon
2 large eggs, beaten
1 stick unsalted butter, melted and cooled
nonstick cooking spray, for greasing
½ cup pepitas, toasted
3 oz fresh basil leaf
3 oz freshly grated parmesan cheese
1 teaspoon kosher salt
4 large cloves fresh garlic
1 lemon, small
⅓ cup extra virgin olive oil
4 oz cream cheese, softened
⅓ cup sun-dried tomatoes, minced
1 large egg, beaten

Steps:

  • Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
  • In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
  • Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
  • Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
  • Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
  • Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
  • Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
  • Bake the wreath until golden brown, about 40 minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 322 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, Sugar 6 grams

PESTO STAR BREAD



Pesto Star Bread image

I was excited to work with the Taste of Home Test Kitchen to make a savory version of my Christmas Star Twisted Bread. Pesto bread is perfect for the holidays (but it's a showstopper at any time of the year). -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
1/2 cup prepared basil pesto
6 tablespoons grated Parmesan cheese, divided
1/4 cup sun-dried tomato pesto
2 tablespoons butter, melted
Optional: Additional grated Parmesan cheese, basil pesto, torn fresh basil and marinara sauce

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of edges; sprinkle with 2 tablespoons Parmesan. Place second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan. Top with third circle of dough, remaining basil pesto and remaining 2 tablespoons Parmesan; top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving; serve with pesto or marinara.

Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 355mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

PESTO BREAD



Pesto Bread image

I like to walk down the grocery aisle thinking of what different ingredients I can incorporate into new recipes. This Italian-inspired quick bread took home a prize at our state fair.-Leigh Doutt, Pueblo West, Colorado

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 14

1-3/4 cups all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs, lightly beaten
1/2 cup sour cream
1/2 cup 2% milk
3 tablespoons olive oil
1/2 cup pine nuts, toasted and chopped
1/4 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
2 tablespoons minced fresh basil or 2 teaspoons dried basil

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, sour cream, milk and oil. Stir into dry ingredients just until moistened. Fold in the pine nuts, cheese, parsley and basil., Transfer to a greased 8-in x 4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 176 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 204mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

PESTO BREAD



Pesto Bread image

Categories     Bread     Herb     Bake     Low Fat     Quick & Easy     Bon Appétit

Yield Serves 16

Number Of Ingredients 2

1 8-ounce sourdough or French bread baguette
2 tablespoons purchased pesto sauce

Steps:

  • Preheat oven to 400°F. Cut bread into 16 slices, leaving slices attached at bottom. Season pesto to taste with salt and pepper. Spread on 1 cut side of each bread slice. Wrap loaf in foil. Bake until heated through, about 15 minutes. Unwrap and serve immediately.

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