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Pesto Bread
2 cups warm water
2 tablespoons olive oil
2 tablespoons sugar
1/2 cup skim milk powder
1 tablespoon salt
1 tablespoon instant yeast
5-5 1/2 cups of bread flour

2/3 cup pesto
1 cup grated Parmesan


In a large bowl combine the water, olive oil, sugar, skim milk powder, salt and instant yeast. Mix till well blended.
Add in a cup of flour and beat with a wooden spoon till smooth. Add in another cup of flour and do the same. Now, sprinkle a half cup of flour onto a flat surface and pour out the dough on top. Begin to knead and slowly add in more flour till the dough no longer sticks to the table. Knead for about 8 - 10 minutes.
Add a little olive oil to a large bowl ( about a tablespoon ). Place the kneaded dough into the bowl and turn over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for an hour or till double in bulk.
Pour out the dough onto a very lightly floured surface. Cut dough in half. Using your fingers flatten out one of the pieces of dough.
Roll out the dough to a 9 x 14 rectangle. Spread half the pesto on top of the dough and sprinkle 1/4 of a cup Parmesan on top.
Bring in the side by a half inch and then roll the dough like a jelly roll.
Pinch the seam closed. Take a sharp knife and cut the dough down the center length wise.
Open the jelly roll exposing the inside of the roll. Take the two cut pieces and braid them together with the cut side always facing up.
Place the bread into a greased 4 1/2 X 8 inch loaf pan. Now, repeat this whole process with the second piece of dough. Then cover both loaves with plastic wrap and allow to rest for an hour or till double in bulk. Sprinkle the tops with the remaining Parmesan cheese and place into a preheated 375 degree oven for 30 - 35 minutes. Check the bread about 10 minutes before they are finished to see if you need to cover with tin foil if they are getting to brown. Remove from oven and allow to cool on a wire rack.

Preparation Time: Serves:
Recipe Origin: United States
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