TOMATO PESTO BATTER BREAD
Number Of Ingredients 8
Steps:
- Mix 1 1/2 cups of the flour, the sugar, salt, pesto and yeast in large bowl. Add water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in tomatoes and remaining flour until smooth (batter will be very stiff). Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger.) Grease 2-quart casserole. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Round top of loaf by patting with floured hands. Cover and let rise in warm place about 40 minutes or until double. Move oven rack to low position so that top of casserole will be in center of oven. Heat oven to 375°. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove loaf from casserole to wire rack. Brush top of loaf with butter cool.1 slice: Calories 130 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 5mg Sodium 280mg Carbohydrate 21g (Dietary Fiber 1g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PLUM TOMATO & PESTO BREAD
Make a tasty plum tomato-and-pesto appetizer! This Plum Tomato & Pesto Bread uses a loaf of Italian bread topped with garlicky pesto, cheese & olives!
Provided by My Food and Family
Categories Bread
Time 30m
Yield Makes 24 servings, one slice each.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place bread, cut-sides up, on baking sheet. Bake 8 to 10 min. or until golden brown.
- Spread bread halves evenly with pesto; top with remaining ingredients.
- Bake an additional 8 to 10 min. or until cheeses are melted. Cut each bread piece into 12 slices. Serve warm.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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 TOMATO TOAST
Make and share this Pesto Tomato Toast recipe from Food.com.
Provided by bert2421
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Place bread on ungreased sheet.
- Spread each slice with a scant tbsp of pesto.
- Top with tomato and sprinkle with cheese.
- Bake about 8 minutes or til hot and cheese is melted.
TOMATO PESTO BATTER BREAD
An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.
Provided by Arvilla
Categories Yeast Bread
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
- In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Cholesterol 3.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 95.3 mg, Sugar 1.8 g
TOMATO PESTO BATTER BREAD
An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.
Provided by Arvilla
Categories Yeast Bread
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
- In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Cholesterol 3.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 95.3 mg, Sugar 1.8 g
TOMATO PESTO BATTER BREAD
An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.
Provided by ARVILLALAR
Categories Yeast Bread
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
- In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Cholesterol 3.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 95.3 mg, Sugar 1.8 g
TOMATO PESTO BATTER BREAD
An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.
Provided by ARVILLALAR
Categories Yeast Bread
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
- In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Cholesterol 3.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 95.3 mg, Sugar 1.8 g
TOMATO PESTO BATTER BREAD
An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.
Provided by Arvilla
Categories Yeast Bread
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
- In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Cholesterol 3.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 95.3 mg, Sugar 1.8 g
TOMATO PESTO BATTER BREAD
An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.
Provided by Arvilla
Categories Yeast Bread
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
- In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Cholesterol 3.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 95.3 mg, Sugar 1.8 g
PESTO BREAD WREATH RECIPE BY TASTY
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
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
TOMATO PESTO BATTER BREAD
An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.
Provided by ARVILLALAR
Categories Yeast Bread
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
- In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Cholesterol 3.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 95.3 mg, Sugar 1.8 g
TOMATO PESTO BATTER BREAD
An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.
Provided by Arvilla
Categories Yeast Bread
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
- In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Cholesterol 3.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 95.3 mg, Sugar 1.8 g
PESTO STAR BREAD
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
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 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.
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