PESTO PARMESAN BREAD
This recipe makes a large, pretty, round loaf with a lovely light texture, mildly seasoned with Parmesan and pesto. For flavor variations, Michele Burns of St. Albert, Alberta suggests substituting chopped sun-dried tomatoes and olives...or cinnamon and raisins.
Provided by Taste of Home
Time 35m
Yield 1 loaf (2 pounds, 16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the Parmesan and pesto. , When cycle is completed, turn dough onto a lightly floured surface. Shape into a ball. Place on a baking sheet coated with cooking spray; brush with oil. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.
Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 279mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
PESTO BREAD
This is a very easy pesto bread roll. I am a novice at making bread and even I can make this. I found this recipe in "A Passion for Baking" by Marcy Goldman. I recommend reading all the step before making.
Provided by craftymama
Categories Breads
Time 3h35m
Yield 1 large loaf
Number Of Ingredients 12
Steps:
- stack two large baking sheets together (keeps bottom from burning) and line top baking sheet with parchment paper.
- In a mixer bowl, whisk water and yeast together and let stand until dissolved (2 or 3 minutes).
- Add 1 cup of flour and stir, Then stir in sugar, salt, oil and most of the remaining flour. Once mixed together attach the dough hook and knead on the lowest speed 6 to 8 minutes the dough should be smooth and elastic, add more flour if needed.
- Remove dough hook from your machine then spray dough with nonstick cooking spray. Cover and let rise (45 to 90 minutes) or until almost doubled in size.
- Gently deflate dough on a lightly floured surface. Let rest for 10 minutes ,now roll it out into a 20x20 inch shape. If the dough is being a bit fussy let it rest a few more minutes. Drizzle some olive oil over then smear the pesto all over the dough. Now roll the dough up jelly roll style , Shape dough in an "S" shape on the baking sheet with the seem on the bottom.
- Drizzle oil on top and dust with the finishing touches.
- Cover loosely with plastic wrap and let it rise and become puffy.(about 45 to 60 minutes.
- Preheat oven to 350°F.
- Press bread down just a little before putting in the oven. Bake until it is well brown, around 35 to 45 minutes.
- Cool on a baking sheet.
Nutrition Facts : Calories 2572.3, Fat 77.4, SaturatedFat 10.8, Sodium 6418.4, Carbohydrate 407.1, Fiber 16, Sugar 22.3, Protein 56.2
BRAIDED BREAD WITH PESTO
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
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
BASIL PESTO BREAD ROUNDS
A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!
Provided by Sherbg
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
- Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
- Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 22.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 4.8 g, Sodium 648 mg, Sugar 1.7 g
PULL APART CHEESY PESTO BREAD RECIPE BY TASTY
Here's what you need: strong bread flour, salt, yeast, warm water, extra virgin olive oil, pesto, shredded cheddar cheese, shredded mozzarella cheese
Provided by Tasty
Categories Appetizers
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
- Turn onto a floured surface and knead for 7-10 minutes.
- Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
- Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
- Coat each dough ball in a generous helping of pesto.
- Place the dough balls into a large cake tin, cover and rise for another hour.
- Preheat the oven to 350°F (180°C.)
- Cover the dough balls with the cheddar and mozzarella.
- Bake for 20-25 minutes.
- Enjoy!
Nutrition Facts : Calories 1106 calories, Carbohydrate 112 grams, Fat 58 grams, Fiber 4 grams, Protein 34 grams, Sugar 1 gram
PESTO PULL-APART BREAD
I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. -Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
PESTO AND MOZZARELLA FRENCH BREAD PIZZA
Basil is the classic choice for this alternative to red sauce, but blend in any tender, flavorful herbs or greens like parsley, spinach, or arugula depending on what you have around. This pesto recipe doubles easily and freezes well, too: Transfer the finished pesto to an ice cube tray and freeze until firm. Pop the frozen pesto into a resealable bag, and keep it in the freezer for up to three months. Defrost whenever a pasta or pizza craving calls, though you can certainly use store-bought pesto to make things even easier. Fresh mozzarella creates excellent cheese pulls, but feel free to play around with other soft cheeses: A crumbling of feta or goat cheese would make delicious variations.
Provided by Dawn Perry
Categories pizza and calzones
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine.
- Prepare the pizza: Combine the 1/4 cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn't begin to brown), 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Top with red-pepper flakes, oregano and more Parmesan, if you like.
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PARMESAN PESTO BREAD - BROMA BAKERY
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5/5 (3)Estimated Reading Time 5 mins
- In a small bowl, microwave the milk, water, and sugar for 45 seconds, until it is warm but not hot. Add in yeast and stir. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Then, stir in oil, egg, and salt.
- Pour mixture into a standing mixer fitted with a dough hook. Turn the mixer to low speed and slowly add the flour 1 cup at a time. Let the dough knead for 5-10 minutes. Dough should be smooth and slightly sticky but firm enough to hold together in a ball.
- Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour or until the dough has doubled in size.
- While dough is proofing, make your pesto. In a food processor, combine all ingredients except parmesan, pulsing until they come together. Set aside.
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