• Deby Hogue

Pretty Pesto Bread

I really loved the way this bread turned out. I put mine on a small cookie sheet to cook it. The recipe said to put in a 10 in. bread loaf pan. I thought it was way to nice looking to squish in the pan. I twisted the two pieces together. So here it is, in all it's spread out glory. Garlicy, Basily and bready. Not even very hard to make. I think I will make crutons, with what ever is left of this bread. I found this recipe on Baked by Rachel.


Loaf: 1 1/4C water 2 1/4 tsp active dry yeast 1 tsp granulated sugar 1 1/2C all purpose flour 1C white whole wheat flour 1 tsp fine sea salt 3 Tbsp Parmesan cheese

Pesto: 2C packed fresh basil 2 cloves garlic 1/2C Parmesan 3-4 Tbsp olive oil


Heat water to 115°F. Dissolve yeast and sugar in warm water. Allow yeast to proof.

To the bowl of a stand mixer, fitted with dough attachment, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed to medium high, mixing until dough comes together in a clean ball. Shape dough into a smooth ball, transfer to a lightly greased large bowl. Cover and allow to rise for one hour or doubled in size.

Meanwhile, prepare pesto sauce in a food processor. Blend together basil and garlic. Add cheese, blending quickly. With lid on and food processor running on low, slowly drizzle in olive oil.

Roll out dough on a silicone counter mat into a 10 x 20-inch rectangle. Spread pesto sauce out to 1/2-inch from edges. Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go. Using a sharp knife, carefully slice completely through dough, end to end. Braid dough. Carefully transfer to a lightly greased 10-inch loaf pan. Sprinkle with Parmesan cheese. Lightly cover and allow to rise for an additional 30 minutes.

Preheat oven to 350°F. Bake for 40 minutes or until internal temperature reaches 190°F.

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