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Pesto Parmesan Bread

Name: Pesto Parmesan Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 loaf (2 pounds, 16 slices).
Cuisine: Europe, Italian
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. + rising Bake: 20 min. + cooling

Makes

1 loaf (2 pounds, 16 slices)

Updated: Oct. 22, 2022

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.

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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.

Nutrition Facts

1 slice: 143 calories, 3g fat (1g saturated fat), 6mg cholesterol, 279mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 6g protein.

Pesto Parmesan Bread

Ingredients

Directions

Nutrition Facts

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