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.
- 1-1/3 cups water (70° to 80°)
- 2 tablespoons butter, softened
- 4-1/2 teaspoons sugar
- 1-1/2 teaspoons salt
- 4 cups bread flour
- 2 tablespoons nonfat dry milk powder
- 3 teaspoons active dry yeast
- 1/4 cup grated Parmesan cheese
- 2 tablespoons prepared pesto
- 2 teaspoons olive oil
- 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. Yield: 1 loaf (2 pounds, 16 slices).
Originally published as Pesto Parmesan Bread in Simple & Delicious January/February 2008, p49
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