How to Make Perfect Pesto Bread

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.

Pesto Bread It takes a little time, but it is worth it. I freeze the basil in ice cube trays, then put the cubes in freezer bags. In a large bowl, combine the first six ingredients. You can cook Pesto Bread using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pesto Bread

  1. It's of Pesto fillling.
  2. It's 25 g of Fresh basil leaves.
  3. You need 1 clove of garlic.
  4. You need 1/4 tsp of salt.
  5. It's 15 g of baked pine nuts.
  6. You need 20 g of olive oil.
  7. Prepare 20 g of parmesan cheese.
  8. You need of Bread dough.
  9. Prepare 180 g of all purpose flour.
  10. It's 4 g of instant yeast.
  11. It's 4 g of salt.
  12. You need 100 g of warm water.
  13. It's 22 g of olive oil.

In another bowl, combine the eggs, sour cream, milk and oil. Stir into dry ingredients just until moistened. Cheesy Pesto Bread - Italian Bread made with Pesto and Parmesan cheese. Easy recipe, ready in minutes as an appetizer or side dish.

Pesto Bread step by step

  1. 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.
  2. 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.
  3. 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.
  4. 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..
  5. 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.
  6. 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 recipe is easy peasy and came to me on the fly. I had no intention of making it. I love pesto though and of course, I love bread. It created a delish side to our salad meal the other night. A tender and flavorful bread, with a basil-pesto filling, braided into a loaf and baked to perfection.

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