Pesto Bread Recipes

Steps:

• Use basic or white cycle for 1 1/2 lb loaf.
• Enter ingredients to specifications of your bread machine manufacturor.

Steps:

• Put all the ingredients in the bread machine according to manufacturer's input order.
• Bake on basic bread cycle.

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, sour cream, milk and oil. Stir into dry ingredients just until moistened. Fold in the pine nuts, cheese, parsley and basil., Transfer to a greased 8-in x 4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• stack two large baking sheets together (keeps bottom from burning) and line top baking sheet with parchment paper.
• In a mixer bowl, whisk water and yeast together and let stand until dissolved (2 or 3 minutes).
• Add 1 cup of flour and stir, Then stir in sugar, salt, oil and most of the remaining flour. Once mixed together attach the dough hook and knead on the lowest speed 6 to 8 minutes the dough should be smooth and elastic, add more flour if needed.
• Remove dough hook from your machine then spray dough with nonstick cooking spray. Cover and let rise (45 to 90 minutes) or until almost doubled in size.
• Gently deflate dough on a lightly floured surface. Let rest for 10 minutes ,now roll it out into a 20x20 inch shape. If the dough is being a bit fussy let it rest a few more minutes. Drizzle some olive oil over then smear the pesto all over the dough. Now roll the dough up jelly roll style , Shape dough in an "S" shape on the baking sheet with the seem on the bottom.
• Drizzle oil on top and dust with the finishing touches.
• Cover loosely with plastic wrap and let it rise and become puffy.(about 45 to 60 minutes.
• Preheat oven to 350°F.
• Press bread down just a little before putting in the oven. Bake until it is well brown, around 35 to 45 minutes.
• Cool on a baking sheet.

Steps:

• For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden.

Steps:

• Preheat oven to 350 degrees F.
• Spread the pesto on to 1 side of the sliced bread and spread the garlic cloves onto the other side. Place the halves together to close. Place in oven for 15 minutes.
• Slice and serve.

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, add the almonds and pulse until they are finely chopped. Add the basil, black pepper and cinnamon and process until incorporated. Add 1 cup of the cheese, pulse a few times, then with the machine still running, slowly add in the olive oil.
• Cut the bread in half, spread it with the pesto and bake on a cookie sheet for 7 to 10 minutes. At this point, remove the bread, sprinkle it with the remaining 1/3 cup of cheese and turn on the broiler. Broil the bread until the cheese has melted and starting to brown. Remove from the oven, cut it into 8 portions and serve immediately.

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Steps:

• Sift flour into a bowl. Blend in sugar & salt.
• Add enough beer to make a smooth pliable dough.
• Using floured fingers press out onto a lightly floured surface and spread with pesto.
• Roll up like a swiss roll and place in a greased 10 x 20cm loaf tin.
• Brush lightly with milk & sprinkle with sesame seeds.
• Bake at 220 C for 30-40 mins or until hollow when tapped.

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.

Steps:

• 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.

Steps:

• Set oven to broil.
• Arrange the bread rounds/slices in a single layer on a cookie or baking sheet.
• Broil for about 6-7 minutes or until lightly toasted (watch closely that they do not burn).
• Remove then flip the slices so that the toasted side is on the bottom.
• Set oven to 350 degrees.
• In a small bowl mix together mayonnaise, pesto, garlic, Parmesan cheese and salt to taste.
• Divide and spread the mixture onto the untoasted tops of each bread slice, then sprinkle lightly with black pepper if desired.
• Bake for about 6-8 minutes, just until they bubble and turn golden.
• Let cool slightly before serving.

Steps:

• Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
• Turn onto a floured surface and knead for 7-10 minutes.
• Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
• Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
• Coat each dough ball in a generous helping of pesto.
• Place the dough balls into a large cake tin, cover and rise for another hour.
• Preheat the oven to 350°F (180°C.)
• Cover the dough balls with the cheddar and mozzarella.
• Bake for 20-25 minutes.
• Enjoy!

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.

Steps:

• Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
• In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
• Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
• Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
• Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
• Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
• Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
• Bake the wreath until golden brown, about 40 minutes.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.

Steps:

• Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
• Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
• Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Steps:

• Preheat oven to 400°F. Cut bread into 16 slices, leaving slices attached at bottom. Season pesto to taste with salt and pepper. Spread on 1 cut side of each bread slice. Wrap loaf in foil. Bake until heated through, about 15 minutes. Unwrap and serve immediately.