Recipe: Tasty Pesto Bread

Pesto Bread. Cheesy Pesto Bread - Italian Bread made with Pesto and Parmesan cheese. Easy recipe, ready in minutes as an appetizer or side dish. This bread doesn't use an average pesto recipe.

It has the best flavor and tastes so fresh and delicious. I've found a lot of great breadmaker recipes from my well-used Black and Decker breadmaker over the years. Season pesto to taste with salt and pepper. You can have Pesto Bread using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pesto Bread

1. You need of Pesto fillling.
2. You need 25 g of Fresh basil leaves.
3. You need 1 clove of garlic.
4. You need 1/4 tsp of salt.
5. It's 15 g of baked pine nuts.
6. Prepare 20 g of olive oil.
7. It's 20 g of parmesan cheese.
8. Prepare of Bread dough.
9. You need 180 g of all purpose flour.
10. Prepare 4 g of instant yeast.
11. You need 4 g of salt.
12. Prepare 100 g of warm water.
13. You need 22 g of olive oil.

Enter ingredients to specifications of your bread machine manufacturor. Give your garlic bread a lift - mix pesto & chopped basil into the garlic butter & cook on the barbecue. Find more barbecue recipes at Tesco Real Food. Since I discovered the wonderfulness of pistachio pesto, I just can't get enough of it, and the extra energetic.

Pesto Bread instructions

1. First to prepare the pesto fillling. Put the garlic clove into the mortar and use the pestle to crust it. Then place the cooked pine nut into the mortar, crust it. Add the basil leaves, salt, olive oil and the parmesan cheese and press the ingredients until they turn into a paste. Once it is done, put is aside for use later.
2. Prepare the bread dough. Sieve the flour, add the yeast on the side and salt on to the other side. Adding the water directly onto the yeast. Use a spatula to mix the ingredient together. Then add the olive oil into the dough and mix it.
3. Take the dough out from the mixing bowl onto the table. Start kneading the dough. It is very sticky at the beginning. Use a scratch board to remove the dough from your hand more often. Knead the dough for about 8-10 minutes. Spread some flour on to the dough, knead for another 1-2 minutes until the dough turn shinny. Knead the dough into a ball and then put in back into the mixing bowl for it to rest for 1 hour. Cover it with a damp cloth or cling wrap.
4. Spread some flour on the table and take out the dough when it grows to double the size. Put some flour on the dough surface, press it to release some air and make it into a rectangular shape. Use a rolling pin to roll the dough into 5mm thick rectangular shape. Apply some olive oil on the rolled dough, then evenly put the pesto onto dough but not to the rim of the dough. After that, start rolling it from the long size of the dough to become a sausage like roll..
5. Nip the end and the edge of the roll. Cut the roll into 2. In each roll, use a knife to cut in the middle of the roll to make it like a "V" but remember not to separate them (keep one end togethe). Hold the two long separated rolls and start twisting them. Then circle the twisted roll together to form a bread.
6. Cover the shaped bread dough with cling wrap for another 20 minutes to rest them. Meanwhile prepare the over to 180C. Bake the beard at 180C for 19-21 minutes.

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. Parmesan cheese and pesto may be melted to the inside of the pan and you may need to cut around. Soft, slightly sweet bread, rolled around bright, cheesy basil pesto, baked until golden brown, and sprinkled with parmesan. For delicious Pesto Bread then view our easy to follow recipe here at Lakeland.