Pesto Bread
Indulge in the savory aroma and irresistible flavor of homemade Pesto Bread, a stunning twist on classic yeast bread that’s perfect for any occasion. This recipe combines a soft, fluffy dough with the bold, herbaceous notes of fresh pesto and a touch of nutty Parmesan cheese. The dough is rolled, layered with pesto sauce, and twisted into a visually striking loaf, ensuring every bite is bursting with flavor. With its golden crust and beautifully marbled interior, Pesto Bread is as much a feast for the eyes as it is for the taste buds. Ideal for serving warm as an appetizer, alongside soups, or even as a unique base for sandwiches, this recipe is easy to master and makes a delightful centerpiece for your table. Perfect for home bakers looking to elevate their bread game, this Pesto Bread will have your kitchen smelling heavenly and your guests coming back for seconds.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 1.25 cups warm water
- 2.25 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 0.5 cup pesto sauce
- 0.25 cup Parmesan cheese, grated
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes until foamy.
Add 2 cups of all-purpose flour to the yeast mixture along with the salt and olive oil. Stir together with a wooden spoon until well combined.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms that is slightly sticky but pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, adding a little flour as necessary, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning once to coat the top. Cover with a clean kitchen towel and let it rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.
Punch down the risen dough and roll it out into a rectangle about 10x16 inches on a floured surface.
Spread the pesto sauce evenly over the dough, leaving a small border around the edges. Sprinkle the grated Parmesan cheese evenly over the pesto.
Starting from the longer edge, carefully roll the dough into a log, pinching the seams to seal.
Cut the roll lengthwise into two pieces and twist them together, keeping the cut sides up.
Place the twisted loaf in a lightly greased 9x5 inch loaf pan. Cover 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 to 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the pesto bread warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 40 mg | 14% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 14.4 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 544 mg | 42% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 848 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.
