Pesto Bread. This bread doesn't use an average pesto recipe. It is far thicker and richer in cheese and nuts than Once you get the hang of the super-thick consistency and unusually strong taste of the pesto for this. Cheesy Pesto Bread - Italian Bread made with Pesto and Parmesan cheese.

One of my most requested recipes! Great for potlucks, or as an accompaniment to soup or salad meals. Cheesy Pesto Pull-Apart Bread - Crispy sourdough bread covered in a flavorful pesto sauce and gooey melted cheese. You can have Pesto Bread using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pesto Bread

It's of Pesto fillling.
You need 25 g of Fresh basil leaves.
Prepare 1 clove of garlic.
Prepare 1/4 tsp of salt.
You need 15 g of baked pine nuts.
It's 20 g of olive oil.
You need 20 g of parmesan cheese.
Prepare of Bread dough.
It's 180 g of all purpose flour.
You need 4 g of instant yeast.
It's 4 g of salt.
It's 100 g of warm water.
You need 22 g of olive oil.

Season pesto to taste with salt and pepper. Give your garlic bread a lift - mix pesto & chopped basil into the garlic butter & cook on the barbecue. Find more barbecue recipes at Tesco Real Food. I've found a lot of great breadmaker recipes from my well-used Black and Decker breadmaker over the years.

Pesto Bread instructions

First to prepare the pesto fillling. Put the garlic clove into the mortar and use the pestle to crust it. Then place the cooked pine nut into the mortar, crust it. Add the basil leaves, salt, olive oil and the parmesan cheese and press the ingredients until they turn into a paste. Once it is done, put is aside for use later.
Prepare the bread dough. Sieve the flour, add the yeast on the side and salt on to the other side. Adding the water directly onto the yeast. Use a spatula to mix the ingredient together. Then add the olive oil into the dough and mix it.
Take the dough out from the mixing bowl onto the table. Start kneading the dough. It is very sticky at the beginning. Use a scratch board to remove the dough from your hand more often. Knead the dough for about 8-10 minutes. Spread some flour on to the dough, knead for another 1-2 minutes until the dough turn shinny. Knead the dough into a ball and then put in back into the mixing bowl for it to rest for 1 hour. Cover it with a damp cloth or cling wrap.
Spread some flour on the table and take out the dough when it grows to double the size. Put some flour on the dough surface, press it to release some air and make it into a rectangular shape. Use a rolling pin to roll the dough into 5mm thick rectangular shape. Apply some olive oil on the rolled dough, then evenly put the pesto onto dough but not to the rim of the dough. After that, start rolling it from the long size of the dough to become a sausage like roll..
Nip the end and the edge of the roll. Cut the roll into 2. In each roll, use a knife to cut in the middle of the roll to make it like a "V" but remember not to separate them (keep one end togethe). Hold the two long separated rolls and start twisting them. Then circle the twisted roll together to form a bread.
Cover the shaped bread dough with cling wrap for another 20 minutes to rest them. Meanwhile prepare the over to 180C. Bake the beard at 180C for 19-21 minutes.

This one for Pesto Bread is one of them. Enter ingredients to specifications of your bread machine manufacturor. Since I discovered the wonderfulness of pistachio pesto, I just can't get enough of it, and the extra energetic. Parmesan cheese and pesto may be melted to the inside of the pan and you may need to cut around. Soft, slightly sweet bread, rolled around bright, cheesy basil pesto, baked until golden brown, and sprinkled with parmesan.