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Pesto Parmesan Bread

 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.
16 ServingsPrep: 15 min. + rising Bake: 20 min. + cooling

Ingredients

  • 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

Directions

  • 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).

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Pesto Parmesan Bread (continued)

Nutritional Facts: 1 slice equals 143 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 279 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.