Dairy-Free Pesto Bread
Savor the irresistible aroma of freshly baked Dairy-Free Pesto Bread, a delightful twist on classic pesto bread made completely plant-based. This artisan-style loaf combines the soft, chewy texture of homemade bread with the vibrant flavors of dairy-free basil pesto, making it perfect for vegans or those with dairy sensitivities. Enriched with olive oil and optionally studded with crunchy pine nuts, this recipe offers a rich and satisfying depth of flavor. With just 20 minutes of prep time and an easy-to-follow kneading and rolling technique, this bread is an impressive yet approachable dish. Serve it as a snack, alongside a hearty soup, or toasted for your favorite sandwich—each slice is a wholesome treat infused with herby goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 0.5 cup Dairy-free basil pesto
- 2 tablespoons Pine nuts (optional)
Instructions
In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the olive oil and the yeast mixture.
Stir the mixture until a rough dough forms, then turn it out onto a floured surface.
Knead the dough for about 8-10 minutes until it is smooth and elastic, adding a little extra flour if the dough is too sticky.
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a large rectangle, about 10x15 inches.
Spread the dairy-free basil pesto evenly over the rolled-out dough, leaving a 1/2 inch border along the edges.
Roll up the dough from the longer side, creating a tight log, and pinch the seam to seal.
Place the rolled dough seam-side down on a parchment-lined baking sheet. If desired, sprinkle the top with pine nuts.
Cover the loaf loosely with a towel and let it rise for another 30 minutes.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 15.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
