PESTO BREAD MACHINE BREAD
Make and share this Pesto Bread Machine Bread recipe from Food.com.
Provided by ChipotleChick
Categories Yeast Breads
Time 2h5m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Use basic or white cycle for 1 1/2 lb loaf.
- Enter ingredients to specifications of your bread machine manufacturor.
Nutrition Facts : Calories 177.2, Fat 0.5, SaturatedFat 0.1, Sodium 292.8, Carbohydrate 37, Fiber 1.5, Sugar 0.9, Protein 5.3
PESTO BREAD
This recipe came from my bread maker recipe book. It's one the few recipes that I really do from it. It tastes nice and smells great as well. Much better than a lot of herb breads. Worth a try.
Provided by mycuteboys
Categories Yeast Breads
Time 3h5m
Yield 1 1.5 lb loaf
Number Of Ingredients 10
Steps:
- Put all the ingredients in the bread machine according to manufacturer's input order.
- Bake on basic bread cycle.
GRILLED PESTO BREAD
Make and share this Grilled Pesto Bread recipe from Food.com.
Provided by katew
Categories Weeknight
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut bread diagonally into 12 slices.
- Brush slices with oil.
- Add bread to griddle pan and lightly toast on both sides.
- Top half the slices with basil pesto and half with tomato pesto and serve.
Nutrition Facts : Calories 125.2, Fat 13.1, SaturatedFat 1.9, Sodium 3.7, Carbohydrate 2.2, Fiber 1.7, Sugar 0.1, Protein 1
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
PESTO PIZZA BREAD
I have a friend who specifically requests this every time she's asked me to bring an appetizer to a gathering- it's delicious! It's originally from a May 1981 issue of Bon Appetit that featured recipes for an antipasto buffet titled "Antipasto Supreme". The pesto sauce is also excellent over boiled hot linguine or fettuccini.Prep time does not include rising time.
Provided by Leslie in Texas
Categories Breads
Time 1h30m
Yield 2 14-inch pizzas
Number Of Ingredients 17
Steps:
- For Sauce.
- Combine first 6 ingredients in processor or blender and puree, stopping machine as necessary to scrape down sides of container; pour into bowl.
- Stir in cheeses, cover and refrigerate.
- (Flavor is better if cheeses are grated and added just before using.).
- For Bread.
- Grease two 14-inch pizza pans or heavy bottomed baking sheets and sprinkle with cornmeal.
- Oil large mixing bowl and set aside.
- Pour 2/3 cup warm water into another large bowl.
- Add yeast and sugar and stir until disolved.
- Let mixture stand until foamy, about 10 minutes.
- Stir in remaining water with olive oil and salt.
- Mix in about 5 cups of flour, 1 cup at a time, beating well with wooden spoon after each addition, until dough comes away from sides of bowl.
- Sprinkle work surface with 1/2 cup remaining flour.
- Turn dough out onto surface and knead until dough is smooth, shiny and elastic, about 10 minutes.
- Transfer dough to oiled bowl, turning to coat all surfaces.
- Cover with towel and let stand in warm draft-free area until doubled, about 1 1/2 hours.
- Punch dough down, turn out onto floured surface and knead briefly into ball.
- Return to bowl, cover with towel and let stand in warm, draft-free area until doubled again, about 1 1/2 hours.
- Punch dough down;.turn out onto lightly floured surface.
- Divide dough in half;roll or pat each half into 14-inch circle.
- Transfer to prepared pans.
- Pinch up edges of dough to form shallow rim.
- Brush twice with egg mixture.
- Divide Pesto Sauce evenly between crusts.
- Let stand in warm, draft-free area for approximately 30 minutes.
- Preheat oven to 400 degrees.
- Bake until crusts are golden brown,about 20 to 30 minutes.
- Let stand 5 minutes before cutting into wedges.
- Bread may be wrapped in foil and refrigerated for several hours after baking and cooling. To reheat, sprinkle with a little water, wrap in foil and warm in 400 degree oven for 10 minutes.
- For variations,arrange slices of Fontina, Bel Paese, mozarella or provalone cheese over Pesto Sauce before baking.
Nutrition Facts : Calories 2496, Fat 124.2, SaturatedFat 22.3, Cholesterol 145.4, Sodium 5316.3, Carbohydrate 280.9, Fiber 15.7, Sugar 6.6, Protein 65.2
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
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