BREAD MACHINE PESTO-PINE NUT BREAD
Enjoy light, savory Italian-style bread. The basil and olive oil flavor makes it perfect for eating by itself or with a meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.
- In small bowl, mix pesto and 2 tablespoons flour until well blended. Stir in pine nuts. Add filling at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Remove baked bread from pan. Cool on cooling rack.
Nutrition Facts : Calories 190, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 260 mg
BRAIDED BREAD WITH PESTO
This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.
Provided by Jones
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
- Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
- Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
- Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
- Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
- Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 31.1 g, Cholesterol 4.4 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 349.1 mg, Sugar 0.2 g
PESTO STAR BREAD
I was excited to work with the Taste of Home Test Kitchen to make a savory version of my Christmas Star Twisted Bread. Pesto bread is perfect for the holidays (but it's a showstopper at any time of the year). -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of edges; sprinkle with 2 tablespoons Parmesan. Place second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan. Top with third circle of dough, remaining basil pesto and remaining 2 tablespoons Parmesan; top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving; serve with pesto or marinara.
Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 355mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
PESTO BREAD
This recipe came from my bread maker recipe book. It's one the few recipes that I really do from it. It tastes nice and smells great as well. Much better than a lot of herb breads. Worth a try.
Provided by mycuteboys
Categories Yeast Breads
Time 3h5m
Yield 1 1.5 lb loaf
Number Of Ingredients 10
Steps:
- Put all the ingredients in the bread machine according to manufacturer's input order.
- Bake on basic bread cycle.
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